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Spanish Salsa Rice

By: The Canola Info Virtual Kitchen

"You can easily spice up this colorful dish to suit your family's taste. Canola oil's high smoke point makes it ideal for stir frying."

Rate/Review | Read Reviews (3)

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

19 ounces diced canned tomatoes
1 cup water
hot pepper sauce to taste
1 cup white rice
2 tablespoons canola oil
2 cloves garlic, crushed
2 tablespoons chili powder
1/2 red pepper, finely diced
1/2 orange pepper, finely diced
1/2 yellow pepper, finely diced
1/2 green pepper, finely diced
1/2 cup fresh cilantro, chopped
1 medium tomato, diced
2 stalks celery, finely chopped
2 teaspoons lime juice

Directions

To prepare the rice: In a large saucepan, combine diced tomatoes with juice, water, and a few dashes of hot pepper sauce. (Note: there should be at least 1 cup of juice from the canned tomatoes or 2 cups of total liquid) Add the rice. Reduce heat and cook until the rice is cooked; approximately 20 minutes. Remove from heat and let stand.
To prepare the salsa: Heat canola oil in non-stick wok or skillet with garlic. Add chili powder, about 3 dashes of hot red pepper sauce, peppers, cilantro, tomato, and celery. Stir-fry for about 3-4 minutes. Add lime juice. Heat thoroughly. Serve over bed of rice.