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30 Minute Spanish Rice With A Zing

(From Our November 2015 Newsletter - Grandma C.)

Ingredients

• 2 TBSP olive oil


• 1½ cups instant rice


• 1 can chicken broth


• ⅔ cup sliced scallions


• ¼ cup chopped cilantro


• 1 TBSP jalapenos (from a jar, tamed or regular) finely diced


• 1 can RoTel tomatoes, drained (mild or original, your taste)


• The juice of ½ lime


• ¼ tsp chili powder


• ¼ tsp ground cumin


• Salt and Pepper to taste

Heat oil in a medium saucepan.  Add the dry rice, cook until it is browned slightly, stirring frequently.  Add scallions and cook for 1 more minute.

Add chicken broth, cilantro, jalapenos, canned tomatoes, chili powder, cumin, salt and pepper.  Stir to mix.

Bring mixture to a boil, then reduce heat to a simmer, cover and cook 5 to 6 minutes more until no liquid is left.

Squeeze the lime juice over the rice and give it a quick toss before serving.

Recipe serves 4.

Some delicious variations of this recipe include adding cooked ground beef for a more hearty dish or adding a can of Mexican style corn, drained.