Recipe By : Iris Dunaway
Serving Size : 2 Preparation Time :0:30
Categories : Ethnic Rice
Mexican
Amount Measure Ingredient -- Preparation Method
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1/2 medium onion -- chopped
2 Anaheim chili peppers, roasted -- chopped
1/2 teaspoon jalapeno pepper, roasted -- chopped
1 cup uncooked rice
8 ounces tomato sauce
1 teaspoon cumin powder
salad oil
1 clove garlic -- minced
1 chicken bouillon cube (optional)
salt
pepper
2 cups water or chicken broth
Roast, peel, and chop chili peppers. Saute onion in salad oil. When
onion is soft, but not brown, add uncooked rice, continue stirring until
rice is brown. Add tomato sauce and water or chicken broth. Add spices
and chilies. Bring to a boil, reduce heat, cover and simmer until done
(approximately 20 minutes).
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NOTES : If using bouillon cube, adjust salt. Omit bouillon cube when
using chicken broth.
Using fresh roasted chilies make this recipe the best ever Spanish Ricel
Add as many chilies as to individual taste and heat.
