Spicy Rice Source: Rachael Ray Course: Sides Cuisine: American Food Group: Rice Serves: 3 |
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Ingredients
| 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 |
Instructions
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. |