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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love this tasty rice in the bottom of a bowl, smothered with slow-cooked chili beans and lots fresh chopped jalepenos and cilantro to top it all off. Ingredients:
1 cup long grain rice, uncooked |
1 cup crushed tomatoes |
1 cup low sodium chicken stock |
1/2 cup diced fresh tomatoes |
1/2 small white onion, diced |
2-4 cloves garlic, minced |
1 small red chili, minced |
1.5 tsp cumin seeds |
1 tsp ancho chili powder |
2 oz smoked gouda, shredded or diced |
2-3 tbsp oil |
Directions:
1. Gently rinse rice under cold water until water runs clear. Drain over a bowl until ready to use.
2. In a heavy saucepan with a tight-fitting lid, heat oil over medium-high heat. Add garlic and onion. Cook 2-3 minutes. Add cumin seed and minced chili and cook another 1-2 minutes or until cumin is fragrant.
3. Add rice and mix well to coat with oil. Allow rice to toast lightly, but do not burn.
4. Add crushed tomatoes, chicken stock, diced tomatoes, and ancho chili powder and combine well. Allow mixture to come to a boil, cover, and reduce heat to medium-low.
5. Without removing lid, let mixture simmer 12-15 minutes. Remove from heat and allow to sit another 15-20 minutes to complete steaming. Do not remove lid.
6. Fluff rice and fold in smoked gouda. Serve immediately and enjoy.
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