If you like spicy and rice in the same dish this will make you happy. I have been enjoying this rice in a variety of ways for the last few weeks and I'm still not tired of it! I love the kick it gets from the red pepper flakes and the chipotle powder and the corn adds just a touch of sweet to it to mellow some of the spiciness.
1 cup Basmatti Rice
1 cup whole Kernel Corn
2 cups water
1½ Tablespoons Butter or Oil
2 teaspoons Dried Parsley Flakes
1 teaspoon Dry Onion Flakes
1 teaspoon Red Pepper Flakes
1 teaspoon Salt
½ teaspoon Turmeric
¼ teaspoon Chipotle Chili Powder
Peperoncini Slices, optional
Place all ingredients except Peperoncini Slices in a medium saucepan and bring to a boil over medium high heat. Stir and reduce heat to simmer, covered, for 10-12 minutes. Fluff with a fork and enjoy. Makes approximately 4-5 cups.
I have enjoyed this rice in wraps, mixed with Fajita Chicken, Taco meat, in salads, or alone. I have yet to try it with a scrambled egg mixed in with a serving of it but I think that would be tasty as well. And it depends what I'm eating it with whether I add the hot pepper slices or not.
with lettuce, fajita chicken and sour cream