“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 :)”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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