Mexican Rice

Ingredients:

• 1 1/2 cups long-grain white rice
• 1 tablepoon olive oil
• 1 tablspoon unsalted butter
• 1/2 cup red bell pepper, diced small
• 2-3 garlic cloves, minced
• 1 green onion, minced
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 2 teaspoons salt
• 1/4 teaspoon ground black pepper
• 8 ounce can tomato sauce
• 2 cups vegetable broth

Directions:

1. Melt the butter in a large skillet over medium heat. Add in the olive and the rice. Toast for about 5 minutes until fragrant, stirring frequently.
2. Add the red bell pepper, garlic, green onion, crushed red pepper, sweet paprika and smoked paprika to the toasted rice. Sauté for about 4 minutes until the ingredients have softened.
3. Add in tomato sauce and vegetable broth. Stir to combine. Stir in the salt, pepper and cumin.
4. Bring to a boil and reduce heat to a simmer. Cover and cook for about 20 minutes. The bottom of the rice should be crispy when finished.
5. Scrape the rice off the bottom of the pan with a wooden spoon and fluff the rice.
6. Enjoy!

*Store in an airtight container in refrigerator for up to 2 days.

*This dish pairs well with charro beans topped with some fresh jalapeños. (pictured above)

Serves: 6