Ingredients
- 2 tablespoons olive oil (or more or less)
- 2 teaspoons ground cumin
- 1/2 teaspoon paprika
- 2 tablespoons chili powder (or to taste)
- 1/4 teaspoon crushed chili flakes (adjust to heat level)
- 1 yellow onion (chopped, medium onion)
- 1 green bell pepper (seeded and chopped - optional)
- 1 jalapeno pepper, optional (seeded, diced)
- 4 to 5 garlic cloves (finely chopped - do not finely mince)
- 8 ounces dry converted rice (1 cup, for best results use converted)
- 1 cup tomato sauce
- 2 cups salsa (ONLY USE Pace Picante sauce, using other salsas with reduce the flavor)
- 1 3/4 cups water (or use half chicken broth and water)
- Salt & pepper, or to taste
- 30 grams pimiento stuffed olives (1/3 to 1/2 cup sliced)
- Green onions, diced
How to Make
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Step 1: Heat olive oil in a large skillet over medium-high heat (use as much oil as you like).
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Step 2: Add in cumin, paprika, chili powder, chili flakes, chopped onions, bell pepper and jalapeno pepper; cook stirring for about 5 minutes or until the onions and bell pepper are softened.
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Step 3: Add in chopped garlic; cook sirring for 2 minutes.
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Step 4: Add in rice and stir for 1 minute or until heated through.
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Step 5: Add in tomato sauce, Picante sauce, water or broth, seasoned salt. black pepper and olives or thawed peas or corn; bring to a boil over medium heat.
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Step 6: Reduce heat and simmer for 35-45 minutes or until the rice is tender.
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Step 7: Sprinkle the chopped green onion on top.
We hope you enjoy this recipe!
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