How was your week? We had water in our basement earlier in the week due to a few days of heavy rain, but the rest of the week was unusually warm and sunny. The warm weather melted all of the snow. I’m so glad to put the winter behind us!
Here’s a new recipe that I made a few days ago. It is so flavorful! It goes great with my Baked Chicken Chimichangas and Chicken Enchiladas from my cookbook and Tex Mex Chicken Burritos from my blog. I love it with a dollop of sour cream on the side!
2 teaspoons olive oil
1 shallot, finely diced
2 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
2 jalapeno peppers, finely diced
14.5 oz. can petite cut diced tomatoes, drained
1 tablespoon tomato paste
1 cup lower-sodium chicken broth
1 cup long-grain rice
salt & pepper, to taste
1. Heat the oil in a large nonstick skillet over medium heat. Add the garlic, red and green bell peppers, and jalapenos. Saute for 3 – 5 minutes, stirring occasionally. Add the tomatoes and stir until heated through. Add the tomato paste, broth, rice, and salt & pepper. Stir thoroughly and cover.
2. Cook on medium to slightly less than medium for 20 – 25 minutes until the liquid is absorbed. The rice may stick to the pan at the end, so check and stir occasionally during the last 5 minutes. Taste the rice and season with more salt & pepper if desired.
*This tastes great reheated the next day in the microwave.
This recipe is linked to one of my favorite blogs – Mommy’s Kitchen. Check out Tina’s Potluck Sunday!