Rad Red Rice

[Guest guest]

Is this ever good!

 

Mark

 

Rad Red Rice

 

1 cup onion, diced

1 tablespoon olive oil

1/4 cup diced seeded jalapeño pepper

1 tablespoon minced garlic

1 1/2 cups basmati rice

2 1/2 cups tomato juice

1/2 cup red chile sauce

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup thinly sliced green onions

1/2 cup black olives, roughly chopped

1/3 cup pumpkin seeds, toasted

1/3 cup freshly chopped cilantro

1/4 cup freshly chopped parsley

 

In a large saucepan, saute the onion in the olive oil

for 3 minutes. Add the jalapeño and garlic and

continue to saute an additional 2 minutes.

Add the basmati rice, stir well to coat it with the

vegetable mixture, and saute the mixture an additional

1 minute. Add the tomato juice, Red Chile Sauce, chili

powder, salt, and pepper. Stir well to combine, and

bring the mixture to a boil.

Cover, reduce the heat to low, and simmer for 15 to 18

minutes or until the rice is tender. Remove the

saucepan from the heat, leave covered, and set aside

for 5 minutes to allow the rice to steam.

Add the remaining ingredients and stir well to

combine. Taste and adjusting the seasonings to taste.

Serve as a side dish, as a filling for sandwiches or

wraps, or as a filling for baked vegetables such as

tomatoes, peppers, or squashes.

Yields 4 1/2 cups.

 

 

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[Guest guest]

How spicy hot is this. I love flavor and like mexican type food, but I am a

whimp and have to use mild salsa.

Do you thing this would be too hot for me?

Katie

 

Mark Midnite <midnight_weeds wrote:

Is this ever good!

 

Mark

 

Rad Red Rice

 

1 cup onion, diced

1 tablespoon olive oil

1/4 cup diced seeded jalapeño pepper

1 tablespoon minced garlic

1 1/2 cups basmati rice

2 1/2 cups tomato juice

1/2 cup red chile sauce

1 tablespoon chili powder

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup thinly sliced green onions

1/2 cup black olives, roughly chopped

1/3 cup pumpkin seeds, toasted

1/3 cup freshly chopped cilantro

1/4 cup freshly chopped parsley

 

In a large saucepan, saute the onion in the olive oil

for 3 minutes. Add the jalapeño and garlic and

continue to saute an additional 2 minutes.

Add the basmati rice, stir well to coat it with the

vegetable mixture, and saute the mixture an additional

1 minute. Add the tomato juice, Red Chile Sauce, chili

powder, salt, and pepper. Stir well to combine, and

bring the mixture to a boil.

Cover, reduce the heat to low, and simmer for 15 to 18

minutes or until the rice is tender. Remove the

saucepan from the heat, leave covered, and set aside

for 5 minutes to allow the rice to steam.

Add the remaining ingredients and stir well to

combine. Taste and adjusting the seasonings to taste.

Serve as a side dish, as a filling for sandwiches or

wraps, or as a filling for baked vegetables such as

tomatoes, peppers, or squashes.

Yields 4 1/2 cups.

 

________

Be a better friend, newshound, and

know-it-all with Mobile. Try it now.

http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ

 

 

 

 

 

 

 

Be a better friend, newshound, and know-it-all with Mobile. Try it now.