Ingredients Jump to Instructions ↓

  1. 2 tablespoons virgin olive oil

  2. 2 cups brown rice , uncooked

  3. 2 garlic cloves , mashed

  4. 1 large onion , any type, finely chopped

  5. 1/2 cup green onion , finely chopped

  6. 1/2 cup bell pepper , minced

  7. 1/2 cup celery , minced, stalks and leaves

  8. 1 cup tomato , finely chopped, fresh (2 medium tomatoes)

  9. 3 ounces tomato sauce

  10. 6 cups chicken broth or 6 cups chicken bouillon

  11. 1 1/2 teaspoons salt

  12. 1 teaspoon chili powder

  13. 1/2 teaspoon cumin

  14. 1/8 teaspoon cayenne pepper

  15. 2 ounces cream cheese

  16. 3 large black olives , thinly sliced

Instructions Jump to Ingredients ↑

  1. In a four-quart sauce pan, over a medium heat, heat the oil. Add in the brown rice and cook, stirring constantly until rice is lightly toasted. [This step requires constant attention.].

  2. Add chopped onion, green onion, bell pepper, celery, garlic, salt, cayenne pepper, chili powder, and cumin. Stir until blended, and continue cooking until onions begin changing translucent.

  3. Add tomatoes and chicken stock [or bullion water]. Return to boiling, reduce heat to low, cover, and cook for approximately 20 minutes.

  4. Add the cream cheese. Stir well until the cream cheese is entirely melted and blended, recover, and cook for approximately 15 more minutes.

  5. Allow to stand, removed from heat, for 5-8 minutes, fluff with a fork, garnish with cheese and black olives, and serve hot!

  6. NOTE: This may be served as a side dish, or with sliced smoked sausage, shredded chicken or beef, shrimp, or other seafood and served as a main dish. Also, if you want it more spicy, you can add in the cumin and cayenne while you are toasting the rice. That will breatly enhance the heat level of these spices. Hope you enjoy it!


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