I was looking for new side dishes the other night, scouring the cookbooks, and the internet. Rice always sounds good, and it always goes well with chicken - that is all my sister will eat, chicken and rice. I wanted a spicy rice, but nothing was hitting the spot just right. I ended up combining a few recipes to make up this one. We had this with a couple of grilled chicken breasts, and as I ate it I totally wished I was eating this rice on the side of a Mexican dish instead - noted for next time! :-)
Ingredients:
1 tablespoon olive oil
1 small white or yellow onion, minced
1 1/2 cups brown rice
1 tsp. thyme - It's what I had, oregano or parsley would work too
1 (15 oz) can diced fire roasted tomatoes, undrained
3 cups water
1 tsp. salt
1 tsp. cayenne pepper
3 slices pepper jack cheese
parmesan-reggiano cheese for sprinkling
To a large saucepan, add the olive oil and the minced onion. Saute for about 5 minutes until translucent and fragrant. At that point, add the rice, water, thyme, tomatoes, salt, cayenne pepper and give it a good stir. Bring to a boil, then cover and reduce the heat to low and simmer for about 30-40 minutes. The rice will be tender, and the liquid will be almost completely absorbed.
Remove from heat, stir in the pepper jack cheese, and serve. Top with MORE cheese, and enjoy!!
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