Hearty Mexican Rice

Makes 6 Cups


Ingredients:

2 C jasmine rice
3 2/3 C chicken stock
¾ large green pepper rough dice
2 large cloves garlic, peeled and cut in half
½ C diced canned tomatoes (I used low sodium and no flavoring, but you can use flavored if you like)
1/3 C white onion rough dice
½ t cumin
½ t cayenne pepper
¼ t paprika
¼ t hot sauce of your choice (can add more!)
1 T olive oil
1 T red wine vinegar
Salt and Pepper to taste


Directions:

  • In a large deep pan,add the 3 C stock and the rice, and add the green pepper, onion, and garlic. Bring to a boil. Cover, turn heat to very low, and let sit for 20 minutes. When done, empty rice into a bowl.Remove garlic, which will be soft, and mush into the rice. Add the seasonings, hot sauce, olive oil, vinegar,tomatoes and then moisten with the 2/3 C stock as needed. (I ended up adding more when I reheated it and served it.) Add a little more vinegar and hot sauce if it needs more acidity. Can story in fridge for 3 days.



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