Ingredients
1cuplong grain white rice
1tbspolive oil
8oztomato sauce,(1 can)
1red bell pepper,cored, seeded and quartered
1½cupschicken stock or vegetable broth
¾tspkosher salt
1tspgarlic powder
¼tspchili powder
¼tspcumin
½cuptomatoes,diced and 2 tbsp chopped cilantro for garnish, optional
15ozpinto beans,(1 can) drained and rinsed
½cupchicken stock or vegetable broth
1tbsptomato paste
¾tspsalt
¾tspchili powder
½cuppico de gallo,for garnish, optional
Preparation
Heat the olive oil in a 2-quart pot over medium heat. Add the rice and stir until the rice is coated in the oil. Cook for about 5 minutes or until the rice is toasted and lightly browned.
Add all of the remaining ingredients. Do this off the heat to avoid splattering.
Return the pot to the burner, bring the contents to a boil.
Cover the pot and turn the heat to low; cook for 17 minutes.
Take the pot off the heat and let it stand, covered for 5 minutes. Remove and discard bell peppers. Stir well. Garnish with tomatoes and green onions if desired.
Put all of the ingredients in a pan over medium-high heat, bring to a simmer. Cook for 7 to 10 minutes until the sauce has thickened.
Taste and add more salt or chili powder if needed. Add a bit more chicken stock if the sauce gets too thick for liking. Garnish with pico de gallo if desired.
