This rice is not for the sensitive palette. It packs a spicy punch, but still delivers a bold flavor that pairs well with grilled foods.
- 2 tablespoons cooking oil (infused with hot chiles, if you have it)
- 1 small onion, peeled and diced
- 2 shallots, peeled and diced
- 2 cups of rice
- 1 jalapeno, seeded and diced
- 2 green onion stalks, chopped (use the green and white part, discarding the roots)
- 4 cups chicken broth (substitute beef broth if pairing with a beef main dish)
- 1/4 cup tomato sauce
- 1/4 cup hot chile sauce
- 1/4 teaspoon cumin
- 1 teaspoon Mexican oregano (you can substitute Mediterranean)
Begin to saute the onions in the oil in a medium pot over medium heat. Add in the shallots, rice, jalapeno and green onions and stir frequently until the rice begins to turn golden. Add the broth, tomato sauce, chile sauce, cumin and oregano and stir to combine. Bring the mixture to a boil and then turn it down to a simmer. Cover the pot and continue to simmer for 17 minutes (or longer, according to the package directions on the rice.) When rice is cooked, fluff it with a fork and serve immediately.