If I owned a restaurant (#FutureDreams) you bet this would be on the menu. Like the Glenwood Rice, it dates back to my starving college days where a 20 pound bag of rice and a can or two of beans could go a long way.
This spicy rice recipe gets its flavor from the 4 C’s – Chipotle, Cayenne, Chili, and Cumin. It also benefits from being cooked in a garlic chicken broth instead of just plain old water. Throw in some chickpeas and you’ve got yourself a hearty winter warmer dish.
Time You’ll Need:
- 10 minutes prep
- 25-25 minutes cooking
What You’ll Need:
- 3 cups of jasmine rice
- 2 chicken bouillon cubes (or about 1 cup of chicken broth)
- 1 cup of shredded cabbage
- 1 whole sweet onion diced
- 2 tbsp olive oil
- 1 tbsp white vinegar
- 1 tbsp roasted crushed garlic paste
- 1 cup of shredded cheddar cheese
- ¼ cup of jalapeno slices
Seasonings:
- Salt & pepper (to taste)
- 1 tsp cayenne
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp chipotle powder
- 1 tsp onion powdr
What You’ll Do:
- Start with about 4 cups of water in a medium pot. Add the bouillon and the roasted crushed garlic paste, salt, pepper, and ½ tsp of the cayenne, chipotle, cumin, chili, and onion powder.
- Bring to a boil the add your rice, jalapeno, chickpeas, onion and cabbage.
- Reduce the heat to a low simmer and cover, while making sure to stir occasionally.
- Cook until all the water is absorbed (~15 minutes).
- Season again with salt, pepper, and ½ tsp of all your spices. Add the olive oil, vinegar, and shredded cheddar cheese. Mix thoroughly.
- Serve with your favorite hot sauce and enjoy!