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Spanish Rice II
February 23, 2003

A fine recipe on its own, but can be perfected(at least to my tastes) with a few alterations. 2 tablespoons olive oil 1 cup uncooked white rice 2 green onions, chopped 1 large jalepeno, chopped and seeded 1 1/2 cups chicken broth 1/2 cup tomato sauce 1 (10 ounce) can diced tomatoes and green chiles 1 1/2 teaspoons chili powder. 1/2 teaspoon crushed cayenne pepper. 1 teaspoon salt Saute onions and jalepeno seperately, set aside. Brown rice, add back in the sauted veggies, and follow recipe as is. I would suggest reserving the rest of the chicken stock, and stir the rice every 10 minutes of simmering. It can easily burn unattended. Add more stock if needed. When rice is done(after about 25 minutes), fluff with fork and serve. Color, taste, and texture should be restaurant quality.

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