Kickin’ Rice

“Simple and versatile rice side dish that everyone loves!”

Ingredients
• 1 tablespoon vegetable oil

• 1 cup long-grain white rice
• 1 (4 ounce) can chopped green chilies
• 1 teaspoon ground black pepper
• 2 cups chicken broth

Directions
1. Heat vegetable oil in a saucepan over medium heat. Stir rice in hot oil until coated; add green chiles and continue cooking until rice begins to brown lightly, 2 to 3 minutes. Season rice with pepper. Pour broth into the saucepan; bring to a boil. Reduce heat to low, place cover on the saucepan, and cook until the broth is absorbed and the rice tender, about 20 minutes.

Spanish Rice Original

“A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.”

Ingredients
• 1 cup chicken broth
• 1 cup tomato sauce
• 6 slices bacon
• 2 onions, diced
• 1 cup uncooked white rice
• 2 tomatoes, diced
• 2 green bell peppers, diced
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt and ground black pepper
• 1 (10 ounce) can sliced black olives, drained (optional)
• 1 (10 ounce) can whole kernel corn, drained (optional)

Directions
1. Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.

2. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.

3. Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

Rice Pilaf with Raisins and Veggies

“Surprisingly easy and extremely flavorful. The curry powder does not add an actual curry taste, just a nice rich flavour, so give it a try even if you aren’t a curry fan.”

Ingredients
• 3 cups chicken broth
• 2 tablespoons olive oil
• 4 stalks celery, chopped
• 1/2 large onion, diced
• 4 green onions, white and green parts separated and sliced
• 3 cloves garlic, minced
• 1 teaspoon curry powder
• 1/2 teaspoon salt
• 1 1/2 cups uncooked white rice
• 1/2 cup golden raisins

Directions
1. Bring chicken broth to boil in a saucepan over medium-high heat; continue simmering while preparing remaining ingredients.

2. Heat olive oil in a large skillet over medium heat. Cook and stir celery, onion, green onion white portions, garlic, curry powder, and salt in the hot oil until vegetables are tender, about 5 minutes. Transfer vegetables to a bowl.

3. Cook and stir rice in the same skillet until lightly toasted, about 3 minutes.

4. Stir toasted rice into boiling chicken broth. Reduce heat to medium-low; continue simmering until rice is tender and broth is absorbed, about 15 minutes.

5. Remove rice from heat and stir in raisins, green onion tops, and celery mixture until well blended.