Cinco de Mayo Rice
1 Tb olive oil
1 cup white rice, preferable Spanish short grain rice
1 tsp Basics Fuirst Chili Seasoning
¼ teaspoon kosher salt
½ cup water
½ small yellow onion, coarsely diced
2 cloves garlic, coarsely chopped
1 Tb tomato paste
1 ½ cups chicken stock
Garnish and add ins: chopped cilantro, chopped scallions or onions, seeded and chopped tomatoes, cooked black beans, sour cream…
Preheat oven to 350º
Using an immersion blender or conventional blender, puree the chopped onion, garlic tomato paste and water until smooth.
Heat olive oil in a 2-3 quart oven-proof pot over a medium heat. Add rice and stir to coat with the oil. Saute rice for 5 minutes, stirring frequently. It’s okay if the rice turns golden. Stir in BF Chili Seasoning and salt and cook an additional 3 minutes. Add onion tomato paste mixture and stir. Pour in the chicken stock. Stir and bring to a boil. Cover and place in oven for 25 minutes or until all of the liquid is absorbed. After the timer goes, remove the pot from the oven and let the rice rest for 5 minutes. Fluff with a fork and garnish as desired.
Serves 6 as a side dish.