Betsy's No Garlic Cilantro Chimichurri Rice

By Betsy Vail 08/20/2010

Ingredients:

• 2 c cooked white rice boiled in chicken stock (cooked separately from all other ingredients)

   In a big pot sauté:

• 1 c chopped onion
• 1 sliced bell pepper (vary to taste, may use different colors of peppers)
• 3-4 large tomatoes diced in large chunks
• 1 c chopped fresh cilantro (washed and pat dried)
• ½ c peas (vary to taste)
• ½ c organic corn (vary to taste)
• ¼ c olive oil
• 4 tsp onion powder
• 2 ½ tsp Iodized salt
• 2 tsp ground cumin
• 1 tsp cumin seed
• 1 tsp dried oregano
• 1 bay leaf
• ½ tsp paprika
• ¼ tsp pepper

Optional Extras:     

• lime juice for a sour tang
• diced jalapeno peppers for heat

Directions:

1. Sauté ingredients on medium heat until softened. Stir the rice into the pot and combine all ingredients. Adjust spices to taste.

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