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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Although this only uses one cup of rice this will make enough for four very hearty servings or six smaller, you may double if desired but I suggest to make in a saucepan - make this as spicy as desired by adjusting the chili flakes and jalapeño pepper - half a package of taco seasoning mix may be used in place of the cumin and chili powder, converted rice only for this :) Ingredients:
1/4 cup olive oil |
2 teaspoons cumin powder |
1/2 teaspoon paprika |
2 tablespoons chili powder (or more to taste) |
1 -2 teaspoon dried crushed red pepper flakes (adjust amount to suit heat level) |
2 medium onions, chopped |
1 large green bell pepper, seeded and chopped |
1 jalapeno pepper, seeded and finely chopped (optional) |
4 -6 garlic cloves, finely chopped (do not mince finely) |
1 cup uncooked long grain converted white rice (use uncle ben's) |
1 (8 ounce) can tomato sauce |
2 cups pace picante sauce |
1 3/4 cups chicken broth (or use beef broth or water) |
1 teaspoon seasoning salt |
1 teaspoon ground black pepper (or to taste) |
1 cup canned and drained corn kernels or 1 cup frozen peas |
chopped green onion |
Directions:
1. Heat olive oil in a large skillet over medium heat; add in cumin, paprika, chili powder, paprika, chili flakes, onions, green bell pepper and jalapeño pepper (if using) cook stirring for about 4 minutes or until onions are translucent).
2. Add in garlic; cook stirring 2 minutes.
3. Add in rice and stir for 1 minute.
4. Add in tomato sauce, picante sauce, water or broth, seasoned salt, black pepper and corn or peas; mix with a spoon and bring to a boil over medium heat.
5. Reduce heat to low, cover with a tight-fitting lid and simmer for about 30-40 minutes or until the rice is tender, stirring occasionally.
6. Sprinkle the top with chopped green onions if desired.
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