• 1 cup chopped onion, one med/large
  • 1 cup chopped red or green bell pepper
  • 1/2 cup chopped celery
  • 1 Hatch chili or jalapeno, seeded and finely chopped (optional)
  • 2 cloves garlic, minced
  • 1/4—1/3 cup veg broth, for the saute, and for added cooking liquid if needed
  • 1 (14 oz) can diced tomatoes, fire roasted is the most flavorful
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon taco seasoning, or another 1/2 teaspoon chili powder
  • 2 teaspoons of vegetable bouillon for a richer flavor (optional) If using only add salt to taste
  • 1/2 teaspoon sale, if using the bouillon, add this at the end only if needed or desired
  • 3 cup cooked brown rice, or whatever you have cooked
  • Cilantro garnish, if desired

Serves 4-6

What a delicious quick side dish for tacos, enchiladas, warm tortillas, a topper for Pozole, or with any Latin dish. Using cooked rice, canned tomatoes, and spicy seasonings, this flavorful rice goes together quickly, cooks in 25-30 minutes, and, when you double or triple it, is a crowd pleaser. Freezes well, so make extra.

Heat a large saute pan over medium heat, add onion and let it sit a bit, then stir when it begins to color.  Add a tablespoon or two of broth and stir to help it deglaze the pan and color the onions.  When light golden, add the bell pepper, celery, jalapeno (if using) and garlic. Lower the heat a bit, cover, and cook 5-10 minutes until the vegetables are slightly tender.  Stir in the tomatoes with juice, and the seasonings. Stir in the rice and a bit of broth if you feel that it is too thick or dry. Cover and simmer, stirring occasionally, until heated through and flavors have blended, about 15-20 minutes.

Serve hot. Add a Cilantro garnish if desired