Spicy Spanish Rice
2 tbls butter
½ onion, minced
1 green pepper, minced
⅓ cup jalapeno pepper, minced
2 cups rice
1 clove garlic, minced (1 tsp)
1 tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
½ tsp chipotle powder
½ tsp cayenne powder
½ tsp salt
1 tbls lemon juice
2 cups chicken or vegetable stock
1 cup tomato sauce
Melt butter in a large saucepan over medium heat. Add onion, green pepper and jalapeno pepper. Cook until softened slightly, 3-4 minutes.
Add rice and toss to coat with butter. Cook, stirring constantly, until rice is toasted, 2-3 minutes. Add garlic, chili powder, cumin, oregano, chipotle powder, cayenne powder and salt. Cook, stirring constantly, until fragrant.
Stir in lemon juice, stock and tomato sauce. Cover, turn heat to high and bring to boil.
Turn heat to medium low and allow to simmer until all liquid is absorbed, 18-20 minutes.
Fluff with fork and serve.
6 servings, 315 calories per serving
Hack: Frozen chopped onions and peppers can be used in this recipe.
Hack: Freeze serving sized portions of leftovers in freezer safe bags or containers for future use.