Monday Munchies: Texas Rice

Your family will love this rice recipe!  My husband uses the leftover rice as a kind of dip, in fact.  Well, he scoops it up with those big bowl-shaped Fritos, anyway.

This is a spicy side dish that your family will ask for again and again.  It’s easy to make, too.  It’s also really inexpensive, especially if you have the peppers and onions in your garden.

Ingredients:

1 small onion, chopped

1/4 cup chopped green pepper

1/4 cup chopped red pepper

1/4 cup chopped yellow pepper

1 cup Texas Habanero Salsa

1 cup chopped tomatoes (fresh is best, but canned is still really, really good)

3 cups cooked rice

dash of pepper

What to do:

Saute the onion and peppers for a few minutes, in butter.  Add everything else and bring to boiling point.  At the first sign of a boiling bubble, turn down to simmer and, stirring constantly, simmer gently for about five minutes.

Serve hot, although my husband doesn’t heat up the leftovers before he dives into them with his bag of Fritos.