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Make Your Favorite Restaurant Dishes at Home
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This recipe will make delicious use of your garden fresh tomatoes and peppers - and onions, too!
4 Tablespoons of canola or olive oil
1-1/2 cups uncooked white rice
1/2 cup uncooked brown rice (you may use all white rice if desired)
1/2 of a large onion, or 1 whole medium onion, chopped
1 large bell pepper, chopped
2 small red jalapeño peppers, finely diced (optional)
4 cups water
2 cups diced tomatoes
1 Tablespoon chili powder (may add more or less to taste)
1 teaspoon salt
Chop or dice the onion. Remove stem and seeds from the pepper and chop into small pieces.
Heat the oil in a heavy stock pot or large skillet. Add the rice, onion, and bell pepper. Add jalapeño pepper, if desired. Heat and stir until the rice is light brown and the onions are becoming transparent.
Add the jalapeño peppers if desired (and if you have them!)
Don't those little red bits of pepper look pretty in the rice?
Now add the water, chopped tomatoes, chili powder, and salt. Stir well.
Bring to a boil, then turn down heat to a simmer. Cover. Be sure a little steam can escape from the pan.
Simmer for 35 minutes, or until all the water is absorbed and rice is cooked. Let stand a few moments, then stir lightly with a fork to fluff.
Serve and enjoy. Makes about 6 servings.
Have you heard about Paleo cooking? Healthy, nutritious, simple dishes.