Quick and easy, and made with pantry staples; it is also excellent for a potluck side dish if you double or triple it.
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1 cup raw white rice (not instant rice)
2 tablespoons canola oil
1/2 cup chopped onion
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
15 oz. can diced tomatoes in juice
1 tomato can of water + 1/2 cup water
4 ounce can of mild green chili's
1 red bell pepper chopped
1 cup red canned kidney beans drained
1 small seeded and diced jalapeno (if you want a little extra heat)
Heat the canola oil, then add the RAW rice, onion and spices. Sauté this mixture until the onion is transparent and the rice is opaque.
Add the red bell pepper, kidney beans, the whole can of diced tomatoes (plus the juice) plus 1 full can of water plus another 1/2 cup of water and the mild green chili's (and jalapeno if you are using it....I don't think it's necessary.
Stir well and bring to a boil.
Put a tight fitting lid on the pan and turn the heat down to a slow simmer. Cook for 17 minutes, then turn off heat and let sit for 5 minutes. Fluff with a fork and serve.
NOTE: "Toasting" the spices in the oil/raw rice mixture at the beginning of this recipe really "wakes up" the spices and helps the flavor get deep into the rice.
ENJOY !!
