1/2 large onion, diced, about 1 cup1/2 yellow pepper, diced
1/2 orange pepper, diced
1 jalapeño pepper, minced
Handful fresh green beans, diced
2 Tbsp canola oil
1-1/2 cup long grain white rice
3 cups water
1 tsp onion powder
1 tsp garlic powder
1 tsp Pimenton, Spanish smoked paprika
1/2 tsp cumin powder
large pinch saffron threads, crushed, and/or 1/2 tsp turmeric
1 tsp salt
1/2 cup fresh salsa, drained
Heat the onion, peppers and green beans in the oil in a medium pot. Cook the veggies about 8-10 minutes, to soften and begin to brown them. Add the rice and cook another 5 minutes, or so, until the rice is well coated and beginning to change from translucent to white. Add the water, spices and salt, and bring to a boil. Stir once, reduce to a low simmer, cover and cook about 20 minutes. Turn off heat and allow rice to sit for 10 minutes, ideally with a tea towel laid out on top of the pot, just underneath the top.
Fluff gently with a fork, and fold in the fresh salsa
Serves 6.
1 tsp salt
1/2 cup fresh salsa, drained
Heat the onion, peppers and green beans in the oil in a medium pot. Cook the veggies about 8-10 minutes, to soften and begin to brown them. Add the rice and cook another 5 minutes, or so, until the rice is well coated and beginning to change from translucent to white. Add the water, spices and salt, and bring to a boil. Stir once, reduce to a low simmer, cover and cook about 20 minutes. Turn off heat and allow rice to sit for 10 minutes, ideally with a tea towel laid out on top of the pot, just underneath the top.
Fluff gently with a fork, and fold in the fresh salsa
Serves 6.
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