So, this recipe began as a, “I need a side dish for a taco night at a friend’s house and I have no packets in the cabinet, and I REALLY don’t want to run out to the store…what should I do?”
I’ve discovered that those packets that I used to stock up on are really just a bunch of spices I actually have in my pantry (yes, I’m a little slow). So, I decided to throw together some Mexican flavors and put together my own version of a rice. I’m pretty happy with it.
You can vary the spice level to your liking. Decrease/Increase cayenne by 1/2 tsp at a time until you get the heat you like. I like a little less heat than Kev, so I tend to ease up on the cayenne and the jalapeno, but feel free to play with this as you would like to! Let me know how it turns out and what you did differently.
- 1 c Rice
- 1 c Water
- 1 can diced tomatoes - do not drain
- 1/2 c Grilled Mexican Veggies chopped small
- 1 fresh tomato diced
- 3 crushed Roasted Smoked Garlic Cloves
- 1/2 fresh jalapeno with seeds chopped finely
- 2 tsp cumin
- 1/2 tsp cayenne more or less to your tastes, by 1/2 tsp
- Spray a casserole dish that has a cover.
- Combine all ingredients into the dish.
- Bake at 350 for about 45 minutes or until rice is soft.