Kittencal's Spanish Rice

Kittencalskitchen's Note:

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 :)

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• ¼ cup olive oil
• 2 teaspoons cumin powder
• ½ 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 ¾ 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.

Reviews

[Ck2plz]

My DH is a Spanish Rice lover. I have tried many recipes and this is the one. DH thought it was a little spicy. I do not usually care for Spanish rice. This was the best one I have made so far. I will decrease the chili powder next time.

[lazy gourmet]

This was awesome! At first after 35 minutes it still looked too "juicy" but after a few stirs it thickened right up. I used a whole can of corn, but otherwise followed the recipe exactly. It's a lot of work for rice, but it's most definitely worth it! Thanks for sharing this!

[Sharon123]

I loved all the wonderful flavors in this dish! I cheated a little and cooked a pkg. of yellow rice, then sauteed the veggies and spices and added to the rice when done. Thanks for a dish my DH loved too! Made for the Epicurean Queens ZWT-2009!