Spicy Rice

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  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
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1 tablespoon oil

1 small onion, diced

1 green pepper, diced

1/2 teaspoon cayenne pepper

1 1/2 cups chicken stock

One 28-ounce can of tomatoes, crushed

1 cup rice


  1. In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.