This recipe will bring a mind blowing explosion of goodness to your mouth! The right spices equals A LOT of flavor! Mmmh!

Ingredients

2 Tablespoons olive oil
1 medium onion
1 green pepper
4 cloves garlic
8 ounces cherry tomatoes
2 cups calrose rice (long grain ok*)
1 15 ounce can tomato sauce
2 1/2  cups water
1 Tablespoon plus 1 teaspoon cumin
1 Tablespoon chili powder
1 teaspoon sea salt
1 teaspoon dried oregano
1/2 teaspoon dried chili flakes
1/4 teaspoon fresh ground pepper

 

     Directions Below

Step ONE:

2 Tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
8 ounces cherry tomatoes, sliced in fourths 
4 cloves garlic, crushed

Heat olive oil in deep frying pan (or similar pan) over medium heat. Add onion and green pepper, stirring occasionally for about 5 minutes. Add tomatoes, then garlic. Cook for 10-15 minutes stirring occassionally. 

Step TWO:

2 cups calrose rice (long grain ok *)
1 15 ounce can tomato sauce
3 cups water (divided in half)
1 Tablespoon plus 1 teaspoon cumin
1 Tablespoon chili powder
1 teaspoon sea salt
1 teaspoon dried oregano, crushed
1/2 teaspoon dried chili flakes
1/4 teaspoon fresh ground pepper

Stir in rice to Step ONE. Add tomato sauce and half the water and spices. Increase heat to medium-high. Once boiling, stir and reduce heat to medium-low keeping lid on. Once liquid absorbed, stir in additional 1½ cups water. Once almost absorbed, taste. If rice still firm, add additional water in 1/4 cup increments until moist. Place in bowl. Top with your favorite optional toppings or eat plain. 

Tips:

* If you substitute calrose rice for long grain white rice, you will need approximetly 1/2 cup extra water.

Depending on how high or low the temperature is that you cook the rice, evaporation will occur thus sometimes needing you to adjust water content by adding a little.

Optional Ingredients:

corn
black beans
cheddar or pepper jack cheese
sour cream
guacamole
green onions