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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Looking for an accompaniment to Mexican food or barbecued chicken? This spicy rice fits the bill (the sour cream is handy for cooling your palate!). When I'm cooking, I head for my spice cupboard often - we like our food zesty! Ingredients:
1 medium green pepper, diced |
1 medium yellow pepper, diced |
1 medium sweet red pepper, diced |
1 medium onion, diced |
2 tablespoons butter |
1-1/2 cups uncooked long grain rice |
1 envelope onion soup mix |
2 tablespoons picante sauce or salsa |
1 tablespoon ground cumin |
4 garlic cloves, minced |
1/2 teaspoon salt |
3 cups water |
sour cream, optional |
Directions:
1. In a skillet or saucepan, saute peppers and onion in butter for 3 minutes. Stir in the rice, soup mix, picante or salsa, cumin, garlic, salt and water. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Garnish with sour cream if desired. Yield: 6-8 servings.
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