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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.

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