1 1/2 cups long grain rice
1 1/2 T olive oil
1 small sweet onion, chopped
1 medium sweet pepper (bell, red, banana, etc), deseeded and chopped
3 large garlic cloves, peeled and minced
1-2 Serrano peppers, rinsed, deveined, deseeded, and finely minced
1 T chili powder
2 t Spanish paprika
2 t ground cumin
1/2 t oregano
1/4 t fresh ground black pepper
2 t balsamic vinegar
1 (15 oz) can tomatoes, chopped
2 1/4 cups vegetable stock
2 T parsley, chopped
Garnish: sliced green onion and chopped cilantro
In a large pan (one with a tight fitting lid) set over medium heat, sauté the onion and sweet pepper in olive oil for 5 minutes, or until softened but not browned.
Add the garlic and Serrano pepper and sauté for 2 minutes until the garlic releases its aroma.
Add the chili powder, paprika, cumin, oregano, black pepper, and vinegar (or soy sauce if you would like your dish to be a little saltier) and stir for 1 minute.
Add the rice and sauté for 3 minutes.
Add the tomatoes and stock. Stir until it comes to a boil. Reduce heat to a low simmer, cover and cook for 30 minutes (or per package directions for rice).
Remove from heat, stir, and recover to rest for 10 minutes.
Fluff with a fork.
I do not often cook with salt except for what comes inside prepared ingredients. If you are a salter, you may wish to add some now. Don’t add too much, ok?
Garnish with a sprinkle of green onion and cilantro. For those that really like it hot, set out a shaker of hot red pepper flakes.