Kittencal'S Spanish Rice

• 1/4 cup olive oil
• 2 teaspoons cumin powder
• 1/2 teaspoon paprika
• 2 tablespoons chili powder (or more to taste)
• 1 -2 teaspoon dried crushed red pepper flakes (adjust amount to suit heat level)
• 2 medium onions, chopped
• 1 large green bell pepper, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped (optional)
• 4 -6 garlic cloves, finely chopped (do not mince finely)
• 1 cup uncooked long grain converted white rice (Use Uncle Ben's)
• 1 (8 ounce) can tomato sauce
• 2 cups Pace Picante Sauce
• 1 3/4 cups chicken broth (or use beef broth or water)
• 1 teaspoon seasoning salt
• 1 teaspoon ground black pepper (or to taste)
• 1 cup canned and drained corn kernels or 1 cup frozen peas
• chopped green onion

1. Heat olive oil in a large skillet over medium heat; add in cumin, paprika, chili powder, paprika, chili flakes, onions, green bell pepper and jalapeno pepper (if using) cook stirring for about 4 minutes or until onions are translucent).
2. Add in garlic; cook stirring 2 minutes.
3. Add in rice and stir for 1 minute.
4. Add in tomato sauce, picante sauce, water or broth, seasoned salt, black pepper and corn or peas; mix with a spoon and bring to a boil over medium heat.
5. Reduce heat to low, cover with a tight-fitting lid and simmer for about 30-40 minutes or until the rice is tender, stirring occasionally.
6. Sprinkle the top with chopped green onions if desired.

olive oil, cumin powder, paprika, chili powder, red pepper, onions, green bell pepper, pepper, garlic, long grain, tomato sauce, sauce, chicken broth, salt, ground black pepper, corn kernels, green onion

Taken from www.food.com/recipe/kittencals-spanish-rice-261570 (may not work)