Spicy Rice
by Gina Jantzen

URL Source:
Source: Rachael Ray
Course: Sides
Cuisine: American
Food Group: Rice
Serves: 3


2 tablespoon(s) Butter
1 cup(s) White Rice
1 small Onion, chopped
1/2 Bell pepper, chopped
1 Jalapeno, seeded and chopped
3 clove(s) Garlic
2 cup(s) Chicken Broth
2 tablespoon(s) Tomato paste
2 teaspoon(s) Hot sauce, eyeball it

Heat a medium sauce pot over medium-high heat. Add butter, and when melted add rice and toast for a couple of minutes. Add the onion, bell pepper, jalapeno and garlic and cook for a few minutes to begin to soften the veggies. Add stock and raise heat to bring up to a bubble. Stir in the tomato paste and hot sauce. Reduce heat to simmer, cover the pot and cook 18 minutes, until rice is tender. 

Notes:If substituting brown rice, you may need to modify the amount of chicken stock and cook time. I did this and needed to cook it much longer with more liquid.