Katie Rad Red Rice

[Guest guest]

Katie I think this is HOT. LOL I'm a wimp too.

I would make it and only use a DASH of chili powder

and only mild salsa for the chili sauce.

The 1/4 of a jalapeno we should be able to handle in

this large of an amount of rice. It sure does sound

good.

Donna

--- Katie M <cozycate wrote:

 

> 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.

>

>

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