Ingredients
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1/4 cup olive oil
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2 teaspoons cumin powder
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1/2 teaspoon paprika
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2 tablespoons chili powder (or more to taste)
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1 -2 teaspoon dried crushed red pepper flakes (adjust amount to suit heat level)
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1 jalapeno pepper, seeded and finely chopped
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4 -6 garlic cloves, finely chopped (do not mince finely)
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1 cup uncooked long grain converted white rice (Use Uncle Ben's)
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1 (8 ounce) can tomato sauce
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2 cups Pace Picante Sauce
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1 3/4 cups chicken broth (or use beef broth or water)
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1 teaspoon seasoning salt
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1 cup canned and drained corn kernels or 1 cup frozen peas
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2 medium onions, chopped
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1 teaspoon ground black pepper (or to taste)
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chopped green onion
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1 large green bell pepper, seeded and chopped
Instructions
- 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).
- Add in garlic; cook stirring 2 minutes.
- Add in rice and stir for 1 minute.
- 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.
- 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.
- Sprinkle the top with chopped green onions if desired.