First off, let me tell you that this will make a ton of rice. Unless you are feeding a crowd, you’ll be eating spicy rice for days. When Hubby and Kiddo walked into the kitchen and saw this gigantic serving of rice, they wanted to know who else was coming for dinner.
You know me, I did a little tweaking from the original recipe. First change was to use the Ro-Tel tomatoes. I love those tomatoes! Even then, when I tasted the rice, there wasn’t enough heat for my guys. So I added some Nacho-style Jalapeño Peppers along with a little juice from the jar just to take it up a notch.
This rice was super easy to make. The prep work in minimal, and while the rice simmers you can be doing other things, like cooking up some tacos or getting really crazy and making French Bread Tacos. Whatever you might be serving, this is a nice change of pace from the usual Spanish or Mexican Rice Dishes. So gather your ingredients, and let’s get to cooking.
Spicy Mexican Rice Pilaf
2 tablespoons Olive Oil
1/2 Yellow Onion, minced
1 Garlic Clove, minced
2 cups Long Grain White Rice
1 Can Ro-Tel Fire Roasted Tomatoes with Green Chilies
4 cups Chicken Stock
1 pinch Cumin Powder
2 tablespoons Nacho-style Jalapeño Peppers, optional
2 tablespoons Nacho Jalapeño Juice, optional
1 tablespoons Cilantro, chopped
Heat a sauce pan over medium heat with olive oil. While the oil heats, mince the onion and garlic. Sauté onions and garlic in the oil for a minute or two.
Add the rice to the pan, and cook until rice is translucent, about 4 minutes.
Add canned tomatoes, chicken stock and cumin powder. Stir to combine. Bring to a boil.
Cover, turn heat to low and simmer for 20 minutes or until most of the liquid has evaporated.
Remove from heat, let sit for 5 minutes. Fluff rice with a fork. Taste for heat. If more heat is desired, add some diced Nacho-style Jalapeño Peppers along with some of the juices from the jar. Stir into the rice, cover and let the residual heat warm the rice.
Transfer rice to a serving bowl. Garnish with cilantro and serve.