I make this recipe at least twice a month. It is not as complicated as it looks and it makes a great side dish for tacos or by itself with lime juice and avocado. I have also tried topping it with grilled shrimp and it is amazing!
You can control your spice level…if you want dial up the heat, do the following…
- During the sauté veggies step, add in hot peppers with seeds
- During the add in spices step, include 1/4 tsp cayenne pepper
- When selecting your salsa, pick one that is either medium or hot. Better yet, just pick one with a fire engine on the label!
- 1 cup Basmati Rice = My brand of choice is the Lundberg Organic California Basmati White Rice but you can pick a brown rice as well.
- Veggies finely chopped =
- Hot Pepper like a jalapeño (optional)
- 1 TBSP Cilantro (When possible I like to just grab a handful of fresh cilantro instead of the dried jar type)
- 1/4 tsp Cumin
- 1/4 tsp Cayenne Pepper (optional)
- 2 cloves of Garlic
- 16 oz jar of Salsa
- 2 cups of Vegetable Broth (or you can use Chicken Broth)
- In a bowl, soak rice in water to soften it up. After 20 minutes, drain and set aside. (While this is happening, you can chop your veggies and get them cooking in the pan.)
- Add some oil to a pan and cook the chopped veggies that you selected. I do this on medium heat and cook until they start to soften (onions will look translucent).
- Add everything else to the pan.
- Drained rice
- Stir it well
- Cook covered for 10 minutes.
- Stir it.
- Turn down the heat to low and cook covered for another 10 minutes.
- Stir again.
- Now remove from heat completely and give it another stir. Leave it covered for 15 minutes. This is to make sure the rice is cooked completely.
- Spoon out to a pretty bowl and enjoy!