Smoky Fiesta Rice

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

1 tablespoon vegetable oil
2/3 cup yellow onions, 1/2-inchdice
3/4 cup long grained white rice
1 teaspoon garlic, minced
1 1/3 cup water
1 1/2 teaspoons chipotle peppers in adobo, puréed
3/4 cup red bell peppers, 1/2-inch dice
3/4 cup yellow squash, 1/2-inch dice
3/4 cup green peas, frozen
2/3 cup California Ripe Olives, sliced
3/4 teaspoon salt
1/4 cup green onions, chopped
1/4 cup Cotija cheese, crumbled

Cooking Directions:

1. Heat 1 teaspoon vegetable oil in a medium saucepot over medium heat. Add onions and cook for 2 to 3 minutes until translucent.
2. Stir in rice and continue to cook for 3 to 4 minutes until just golden. Add garlic, cook for 1 minutes, then pour in water and chipotle purée. Bring to boil, then turn heat down to low, cover and cook for 20 minutes until rice is tender.
3. In a separate sauté pan, heat remaining 2 teaspoons of oil over medium heat. Add peppers and cook for 2 to 3 minutes.
4. Stir in squash and continue cooking for 3 to 4 minutes. Turn heat down to low, stir in peas and olives and cook until heated through. Season with salt.
5. Toss sautéed vegetables with cooked rice. Garnish with green onions and cotija cheese just before serving.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 263; Calories From Fat: 30; Total Fat: 8g; Cholesterol: 9mg; Total Carbs: 39g; Protein: 7g; Sodium: 799mg.

Recipe and photograph courtesy of California Ripe Olives.