Okay, so I've been watching Rachael Ray for a few years now and I know I've seen her use Piquillo Peppers before. I was in my grocery store the other day looking for diced tomatoes with green chiles and I found the Piquillo Peppers which I've never seen there before and figured I'd snatch them up while I could. The issue with grocery stores in Hawaii is that we rarely have anything outside of the basics. For example, they didn't have the diced tomatoes with green chiles. Fail.
Anyways, I knew I had seen her use Piquillo Peppers before but I couldn't remember in what. I decided to do a Spanish Rice extravaganza and use up my newfound peppers. Also, we always have rice on hand in the house because that is definitely one thing you can always find in Hawaii.
It helps too that Jon has recently started to allow me to get a little adventurous with the recipes. He has NEVER allowed mushrooms within ten feet of him and in the past week has eaten mushrooms THREE times. He has also discovered how much better food is when onions and green peppers are cooked in it, which he refused to try a few years ago. In all honesty, I always just used the ingredients and hid them from him. Haha. You gotta do what you gotta do! Anyhoodles, I hope you guys enjoy this recipe, it would go perfectly along side my Chicken Enchiladas.
Not pictured: Diced Tomatoes. Poor neglected tomatoes.
2 tbsp butter
2 cups long grain rice
2 tsp paprika
1 tsp cumin
1 tsp Goya adobo seasoning
1/2 cup onion, finely chopped
3 cloves minced garlic
1/2 cup green peppers, chopped
2 piquillo peppers, chopped
3 cups chicken stock
1 15oz can diced tomatoes
Shredded Mexican cheese (optional)
In a saucepan, brown rice in vegetable oil until golden over medium-high heat. Add in paprika, cumin, goya, onion, garlic, green peppers and piquillos. Cook until onions are tender. Add in chicken stock and diced tomatoes. Reduce heat to medium, cover and allow to simmer for 15-20 minutes. When I served it, I added some shredded Mexican cheese which made it even more delicious!