SPICY SPANISH RICE Adobo Seasoning
Serves 8
1 tablespoon cooking oil, (add only if making with no meat)
3 tablespoons Adobo Seasoning or to taste
1 tablespoon chopped garlic
½ teaspoon fresh ground black pepper
½ green pepper, chopped
½ sweet red pepper, chopped
4 green onions, diced
1 or 2 jalapeno peppers or to taste, (diced)
¼ cup fresh cilantro or to taste
1 cup long grain white rice
14 ounces beef or chicken broth
14 ounces petite diced tomatoes, drained
14 ounces tomato sauce
1. Cook first 9 ingredients in a large skillet or medium heat until veggies are browned.
2. Place rice and broth in a large microwavable bowl. Cover, microwave on high for 5 minutes. Stir and microwave on 50% power for an additional 15 minutes or until broth has been absorbed and rice is tender. Add to skillet.
3. Add petite diced tomatoes and tomato sauce to the skillet and mix until well blended.
4. Place all ingredients into a 13”X9” baking dish that has been coated with cooking spray. Bake, uncovered, at 350˚F for 30 to 40 minutes.
Note: 1 pound of beef, chicken or sausage may be added in step 1, simply eliminate the cooking oil.
Recipe submitted by Mona Donaldson