Ingredients
3 cups rice, cooked and cooled
1 cup tomato salsa, preferably On the Border
¼ cup tomatoes, diced
¼ cup yellow onions, diced
¼ cup bell peppers of your choice, diced
2 tbsp olive oil
1 tsp cumin
1 tsp coriander
1 tsp smoked paprika
¼ tsp chili powder
salt and ground black pepper, to taste
¼ tsp cilantro, per serving
Preparation
Heat up oil in a deep skillet over medium heat.
Add onions and bell peppers. Saute until translucent.
Add tomatoes, cumin, coriander, chili powder, and paprika. Saute briefly.
Add rice and salsa. Stir to combine.
Continue sauteing until liquid has evaporated, stirring as needed, roughly 5 to 8 minutes.
Adjust seasoning to taste with salt and pepper.
Garnish with chopped cilantro and serve. Best paired with any grilled protein, or as a filling for burritos.
