Red Rice

Kurt, King of Kurtopia.

6 garlic cloves, minced

1/2 onion, minced

3 jalapeno, minced

2-cups long grain rice

2-Tbl Mixed Mexican peppers, powder.*

Olive Oil

Saute garlic, onion and jalapeno until fragrant.

Add rice, mix to coat all grains with olive oil.

Salt and pepper to taste

Add ground Mexican pepper, stir to incorporate.

Add water, simmer covered for 15-minutes.

Let sit and additional 10-minutes.

Serve with a toping of cilantro and chopped green onion. (Scallion)

* I use ancho, pasilla and guajullo, pequin, and/or whatever I have on hand. I toast the whole peppers, in a dry pan, snip off the stems, deseed and then grind to powder in a coffee grinder.

Note:

- I occasionally add toasted ground cumin seed with the ground peppers.

- I occasionally add chopped scallion with the garlic, onion and jalapeno.

- I occasionally add chopped pimento olives.