Tex Mex Rice

Serves about 4 side dish servings

 

Ingredients

1 tablespoon canola oil

½ cup finely minced onion

2 tablespoons finely minced red capsicum

1 teaspoon finely minced garlic

1 small fresh green chilli, seeded and finely minced (more or less to taste)

½ cup long-grain white rice, washed

½ teaspoon chilli powder

1 tablespoon tomato sauce

1 cup chicken stock

Method

Place canola oil in saucepan with a tight fitting lid over medium-high heat. Add the onion, red capsicum, garlic and chilli. Cook for 5 minutes with the lid on, removing lid occasionally to stir; try to prevent browning.

Add rice to the pan, stirring well with a fork to coat the grains. Stir in chilli powder and tomato sauce, blending well. Add chicken stock. Bring liquid to a boil, stirring occasionally with a fork.

When liquid come to a boil, reduce heat so that liquid is simmering. Cover with lid and cook for approximately 15 minutes, or until the rice is cooked through and fluffy. Taste for seasoning. You may hold the rice in the saucepan for a few hours by placing a clean tea towel over the rice and topping with the lid. When ready to use, re-fluff rice with a fork.