1 tbsp. Butter
2 cups Long Grain White Rice
1/3 cup Jalapeno Peppers, seeded & fine dice (see note)
1/3 cup Green Onion, white part, sliced (save green part for garnish)
1 clove Fresh Garlic, fine dice
1 tsp. Paprika
½ tsp. Cayenne Pepper (optional)
1 tsp. Cumin
½ tsp. Salt
2 ¼ cups Chicken Stock (see note)
½ cup Tomato Sauce
In a 2 to 3 quart sauce pan with tight fitting lid, melt the butter over medium-low heat. Add the rice and stir to coat evenly and saute for 2 minutes. Now add the jalapeno, onion and garlic while continuing to saute for another 2 minutes. Next add the spices (paprika, cayenne, cumin & salt) and incorporate well. Turn the heat up to medium-high and add the chicken stock and tomato sauce to mixture. Stir well and bring to a slow boil. Cover the pan, turn heat down to low and cook for 20 minutes. When the time is up remove lid and fluff rice with a fork. Replace the lid, turn off the heat and set the timer for 9 minutes. Remove lid and fluff again with a fork. Taste the rice and adjust seasoning if needed before serving. Place in a nice serving dish and top with the sliced green part of the onions for garnish.
Note: You could use another type of rice if you wish. The time may have to be adjusted if you use brown rice. The reason behind the butter and sauteing the rice is to keep it from sticking together which happens many times with some Mexican rice dishes. So be sure to use the technique with any rice.
Note: If you don't like heat, use a bell pepper (color your choice) in the place of the jalapeno pepper. If you like more heat, leave the seeds in or use a hotter pepper.
Note: To make this dish a vegan/vegetarian one, just use a vegetable stock or water for the chicken stock ingredient.
Ideas for Future Efforts