Spanish Salsa Rice Recipe

Spanish Salsa Rice Recipe

  • 19 ounces diced canned tomatoes
  • 1 cup water
  • hot pepper sauce to taste
  • 1 cup white rice
  • 2 tablespoons canola oil
  • 2 cloves garlic, crushed
  • 2 tablespoons chili powder
  • 1/2 red pepper, finely diced
  • 1/2 orange pepper, finely diced
  • 1/2 yellow pepper, finely diced
  • 1/2 green pepper, finely diced
  • 1/2 cup fresh cilantro, chopped
  • 1 medium tomato, diced
  • 2 stalks celery, finely chopped
  • 2 teaspoons lime juice
  1. To prepare the rice: In a large saucepan, combine diced tomatoes with juice, water, and a few dashes of hot pepper sauce. (Note: there should be at least 1 cup of juice from the canned tomatoes or 2 cups of total liquid) Add the rice. Reduce heat and cook until the rice is cooked; approximately 20 minutes. Remove from heat and let stand.
  2. To prepare the salsa: Heat canola oil in non-stick wok or skillet with garlic. Add chili powder, about 3 dashes of hot red pepper sauce, peppers, cilantro, tomato, and celery. Stir-fry for about 3-4 minutes. Add lime juice. Heat thoroughly. Serve over bed of rice.
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