Recipe by Kittencal@recipezazz
Feel free to saute a little green bell pepper with onions, you may adjust the garlic and chili flakes to taste --- this is very good! :)
Top Review by RedVinoGirl
This was really great for a side rice dish! I was making salmon tonight with a lime/tequila sauce and thought I'd pair the dinner up with other "mexican flair" foods. I chose this since it looked simple...but not only was it simple, it was SUPER flavorful! I tripled the garlic (as in every recipe I make) and used a bit more crushed red pepper and a bit less salsa (probably only 10 ounces - Chi Chi's brand) and opted for the low sodium chicken broth. YUMMY!!! Hubby and I devoured it. It was a bit too spicy for my little ones...but that just meant more for us! ;) Will make this again and again with any Mexican meals. Thanks again Kitten! We loved it!
- 2 tablespoons oil
- 1⁄4 cup finely chopped onion
- 1 tablespoon fresh finely chopped garlic
- 1⁄2 teaspoon crushed red pepper flakes (adjust to heat level) (optional)
- 1 cup uncooked white rice (I use converted white rice)
- 2 cups water or 2 cups low sodium chicken broth
- 1 (16 ounce) jar Pace Picante Sauce
- 1⁄4-1⁄2 teaspoon fresh ground black pepper (to taste) (optional)
- salt (optional and to taste)
Directions See How It's Made
- In a medium saucepan heat oil over medium heat; add in onion, garlic and chili flakes, cook stirring for 3 minutes.
- Add in rice, water and salsa; stir and bring to a boil.
- Reduce heat to low, cover and simmer for about 20-22 minutes or until the rice is tender or is at desired doneness.
- Season with salt and black pepper if desired.