Lake Powell Spicy Rice

(Makes about 4 servings, recipe created by Kalyn at Lake Powell in a fit of creative cooking energy.)

1 cup Uncle Ben's Converted Rice (not instant)
1 1/2 T olive oil
1 tsp. Tony Chachere's Creole Seasoning, or other Creole seasoning of your choice (or more, earlier recipe used 2 tsp.)
1 tsp. chile powder (or more, earlier recipe used 2 tsp.)
1 tsp. Spike Seasoning (or more, earlier recipe used 2 tsp.)
2 cups chicken or vegetable stock (can be canned broth)

Use a heavy pan with a tight fitting lid. Heat olive oil in pan, then add rice and saute until slightly golden, about 5 minutes.

Add spices and saute 1 minute, then add chicken stock, one cup at a time. (It will sputter, so be careful). Let the stock come to a boil, then reduce heat to a very low simmer, cover pan, and cook without lifting lid for 30 minutes.

After 30 minutes, check rice. If it is not done or broth is not completely absorbed, cover and cook 5 minutes more. When rice is done, turn off heat and let rice sit 5 minutes still covered. (If you're not careful to have the heat low enough, the rice might stick a little to the bottom of the pan, but it will loosen when it sits for five minutes.) Serve hot.

This freezes well, so you might want to make extra and freeze it in dinner-size portions.


This printable recipe from KalynsKitchen.com.