Ingredients:

  • 1 celery stalk – chopped 
  • half of a red, orange, yellow or purple (not green) bell pepper – coarsely chopped
  • half of a medium onion – chopped 
  • 1 garlic clove – minced
  • 1 tsp vegetable oil
  • 2 C hot chicken broth (microwave for 2 minutes)
  • 1 tsp chicken bouillon – or 2 cubes
  • 1/4 tsp ground cumin
  • 1/4 tsp thyme leaves
  • 1/2 tsp Tony Chachere’s Brand More Spice Seasoning – OR 1/8 tsp cayenne pepper & 1/4 tsp salt
  • 1/8 tsp black pepper
  • 3/4 C uncooked long grain rice – rinsed & drained
  • 1 or 2 Tbsp sugar – as needed

Directions:

  1. In a 10″ non-stick skillet (make sure it has a lid) over medium heat, add oil and cook celery, bell pepper, onion and garlic for 5 – 6 minutes, or until celery is tender-crisp, stirring frequently
  2. Stir in remaining ingredients
  3. Bring to a boil
  4. Cover & reduce heat to medium-low
  5. Simmer for about 15 minutes, or until rice is tender and liquid is absorbed
  6. Remove from heat and let it stand covered for 5 minutes before fluffing with a fork and serving

Notes:

  1. Taste the rice before serving, if it is too spicy for you, add a Tbsp (or 2) of sugar and stir well – if it not spicy enough, add 1/8 tsp cayenne pepper
  2. Serves 4 – recipe doubles well to serve 8
  3. Try stirring in some sliced sautéed spicy sausage, chicken or shrimp at the end to make this a 1 dish meal
  4. Our kids love this rice
Print Friendly, PDF & Email