Saturday, March 8, 2014
Ingredients: ½ cup onion, finely chopped
½ cup green bell pepper, chopped
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon of chili powder
1 (28-ounce) can tomatoes
¾ cup uncooked long grain rice
1 (4-ounce) can diced green chili peppers
1 cup water
¼ teaspoon salt
⅛ teaspoon black pepper
1 tablespoon hot sauce (optional)
1. Add onion, bell pepper, garlic and olive oil to large pan and cook on High (425°F) for 2-3 minutes. 2. Add chili powder and cook for 1 minute.
3. Stir in remaining ingredients and bring to boil on Max/Sear.
4. Once boiling, reduce heat to Medium-Low (175°F) and cover pan.
5. Simmer for 20 minutes, or until rice is tender and most liquid is absorbed.