Prep 10 mins
Cook 12 mins
I also like to add in a couple tablespoons of fresh garlic in with the onion as well as the addition of garlic salt, and also some cayenne pepper for heat, prep time includes browning the rice.
- 1 cup uncooked white rice
- 3 tablespoons oil
- 1 medium onion, quartered
- 1 bell pepper (seeded and quartered)
- 2 cups chicken stock
- 1 (16 ounce) can diced tomatoes
- 1 teaspoon chili powder (can use more or if desired you can use The Best Creole/Cajun Seasoning Mix)
- 1 teaspoon garlic salt
- In a saute pan, brown the rice in oil over low to medium heat, stirring constantly (watch closely as it burns easily).
- When the rice is brown, add the onion, bell pepper, chili powder and garlic salt.
- Turn the heat to high, and cook for 1 minute, stirring constantly.
- Add the tomatoes, and then chicken stock; bring to a boil, cover, reduce the heat, and simmer for 10 minutes.
- Remove from heat, and let stand for 15-20 minutes.
My family and guests raved about this dish. I fried the onion and green pepper. Poured it into my rice cooker along with a can of chili seasoned tomatoes and the reamining ingredients. Turned it on and voila. TY Kittencal for a lovely recipe.
I thought this was so good and really so easy. I didn't have a bell pepper so I used a 4 oz can of green chilies and used brown rice instead of white. Thanks Kittencal for a great rice recipe we will use often!!
Quick, easy & tasty - a nice side to baked chimichangas! I scaled the recipe in half & garlic powder was all I had in the spice rack - otherwise, I followed the recipe. I should have compensated by adding some salt - I'll know better next time. Thanx Carol!