A few weeks ago, one of my favorite bloggers, Jennifer of Be Centsible, ran a free rice contest. I was lucky to win a 2-pound bag each of Jasmine and Basmati rice. Both of these varieties were already in my pantry but this sent me on a wild and delicious search for a new recipe worthy of the prize.
I found one–in my purse of all places. Evidently, I picked it up while shopping at Central Market some time ago. It’s so easy, I was inspired to come up with my own version. This rice is best described as fast, feisty and fabulous—a fiesta in your mouth. So far, we’ve tried it with Mexican food and beef tips. Both were husband-approved. Add diced chicken or sausage to make it a main dish.
Listed ingredients are substitutable. Amounts are negotiable.
- 1 tablespoon olive oil
- ½ cup chopped onions
- ½ cup red peppers
- 1 clove garlic, minced
- 1-2 teaspoons southwest seasoning (I got mine at World Market but I've seen many different varieties about town)
- 2 cups cooked rice (I used Jasmine today)
- Fresh cilantro, chopped
- Preheat nonstick skillet and pour in oil. Saute onions and red peppers until softened but not brown.
- Add garlic and southwest seasoning and cook until fragrant.
- Add cooked rice and cilantro to vegetable mixture and mix well. Serve hot.