Salsa Rice

So yesterday's recipe was Chicken Enchiladas with Chili Verde Sauce and I served it with this rice. I figured it would be nice if I actually posted the recipe I was talking about huh? Ya, I am a little slow but I get there.

I came up with this recipe as an answer to "What the heck am I going to serve with the enchiladas?" question. You see, as much as I adore Mexican food and just about everything that goes with it, I do not like Spanish/Mexican rice. Most of the times I have had it it seemed basically rice in tomato paste and a few spices. I am not knocking those of you that enjoy it. It just wasn't doing it for me ya know? I wanted something with a bit more heat and some veggies too. So the little wheels in my head started grinding and I got to work.

Don't let the mention of heat run you off if you don't like things very spicy. Jessi is not a fan of all things spicy like most of us here and she said it had just enough heat to it without making it hot so I was able to walk that fine line and keep everyone happy. YAY me!!!

This was a perfect addition to our Mexican Fiesta.

Salsa Rice

• 1 cup long grain white rice
• 1 tablespoon vegetable oil
• 1 1/2 cups chicken broth
• 1/2 onion, finely chopped
• 1 fresh jalapeno pepper, chopped
• 1 can (15-ounce) fire roasted diced tomatoes, drained
• salt and pepper to taste
• 1 teaspoon ground cumin
• 1/2 cup chopped fresh cilantro
• 1 clove garlic, minced

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, garlic, jalapeno, and diced tomato. Season with salt, pepper, and cumin. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes. Fluff rice with a fork and stir in cilantro.