South of the Border Rice

This rice is what I made up to go with the "Enchilada chicken".  I wanted something that had the spices of Mexico to go along with the savory flavor of the Enchilada sauce.....I think I achieved the flavor I wanted and not only did I end up with one recipe that night....I got two!!
The rice in the photo with the Enchilada chicken I confess does not have red bell peppers in it because the pepper I thought I had in the fridge was a science project when I went to make the rice! LOL!! So.... I remade it today to show you how pretty it really is with the red bell pepper in it!...P.S. it still tastes great if you substitute green bell peppers for the red!

   

(rice cooker instructions)

3 cups rice, with the cup that comes with cooker

Water to the 3 fill line

1 tsp Chili powder

¼ tsp Cumin

½ tsp salt

1 Tbls olive oil

1 (4 oz.) can diced chilies

¼ red bell pepper, diced

1/ 4 onion, diced

Add all ingredients to the rice cooker, give it a stir, put the lid on, and press cook.   Let the rice cooker do its job!  When the done or warm light comes on..it's ready!  

Some diced chilies are hot so make sure you check on the can for temp level! If you like it spicy go for the hot!

Remove lid and fluff the rice up and serve!

If you do not have a rice cooker!  NO PROBLEM!!!  Just add 2 cups rice, 4 cups water and the rest of the ingredients in a large sauce pan.....bring to a boil, turn heat down to a simmer, place a lid on pot and time for 20 minutes.......Take off heat, fluff and serve!!  Just that easy!

© Nancy Rappleye 2011