Fiery Tex-Mex Rice
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
1 (16-oz) can whole tomatoes, chopped with juices
1 (8-oz) can tomato sauce
Water
2 Tbsp olive oil
1 cup chopped onion
1/2 cup chopped green pepper
1 small jalapeno, whole
1 cup rice
1/2 tsp salt
1 tsp ground cumin
1 tsp chili powder
Leaves from 2-3 sprigs fresh cilantro for garnish
Instructions:
Place tomatoes and their liquid along with tomato sauce in 3-cup measure. Add enough water to equal 2 1/2 cups liquid. Reserve.
Heat oil in large skillet over medium heat. Add onion, green pepper, and jalapeno, cooking until vegetables are wilted, about 5 minutes. Add rice, stirring to coat grains evenly. Cook about 5 minutes or until rice and vegetables begin to brown. Add salt, cumin, and chili powder and stir to coat all ingredients.
Gradually stir in reserved tomatoes and liquid. Be careful to avoid spatters. Reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 14-16 minutes. Remove whole jalapeno. Garnish with snipped cilantro leaves.
Serves 4-6.
From Gourmet Grains, Beans, and Rice.