Friday, April 15, 2016
Spicy Mexican Rice
Spicy Mexican Rice doesn't call for a lot of ingredients, and it's delicious as a side dish with most any meal. I used fresh tomato sauce I had previously "put up" over the summer, some pickled jalapeno peppers, chili powder, black pepper and ground cumin to make this easy dish. This rice would be great served with some Spicy Chicken Enchilada Casserole.
1 cup long grain rice
1 - 16 oz. jar tomato sauce
1 tbls. chili powder
1 tsp. ground cumin
1/2 tsp. course-ground black pepper
1 tbls. pickled jalapeno pepper slices (or less according to taste)
1/2 cup water
2 tbls, butter
Place rice, tomato sauce and all other ingredients in a rice steamer or large sauce pan. Cook according to rice steamer directions, or bring to a boil, reduce heat, cover and simmer 20 minutes or until rice is cooked and liquid is evaporated.
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