Spanish rice, with an extra oomph

My very own recipe, which I came up with after looking at a few online that did not quite have the oomph that the people I cook for and I like in our food. This serves approximately 12 people as a side.  

Ingredients

1 can (approx. 15 ounces) stewed tomatoes

1 ½ cup rice (washed and drained)

1 ½ cup water

Salt to taste (approx. 2 teaspoons)

1 tablespoon vegetable or olive oil

3 thai chillies, chopped very fine (add less or more to adjust the spice level – thai chillies are spicier than Serrano peppers, which can be used as a substitute)

1 onion, chopped into very small pieces

1 small tomato, chopped into small pieces

1 teaspoon cumin powder

2 teaspoons red chilli powder (you can use paprika if you can’t handle red chillies)

Green onions and cilantro for garnish

Mash the stewed tomatoes with potato masher or spin them in the food processor

In a medium saucepan, add the oil, and fry the chopped onions, thai chillies and tomato until the onions are translucent (or change color)

Add the rice and fry for 30 seconds stirring constantly so rice does not burn or stick to the pan

Add the cumin and chilli powder and mix well

Add the stewed tomatoes and water to the pan

Bring to a boil and then reduce heat to low

Cover and cook for approx. 15 mins or until rice is done

NOTE: Do not stir the rice when it’s cooking

Once cooked, take off the cover and let the rice cool down completely before lightly forking and transferring to serving dish

The rice can be warmed in microwave if needed

Garnish with green onions and cilantro and serve

Enjoy!