This is a good take on Spanish Rice, you will like it!
1 chopped onion
bacon grease
3 Tablespoons butter
8 slices bacon
2 cups uncooked Jasmine rice, NOT instant rice
2/3 cup Pace Picante Sauce or picante sauce of choice
1/4 teaspoon turmeric
1 ½ teaspoon ground cumin
1/2 teaspoon Sea salt
2 teaspoons chopped garlic
4 cups chicken broth
5 to 6 tablespoons chopped fresh cilantro
1 to 2 teaspoons Swerve or sweetener of choice
2/3 cup frozen peas and carrots
2/3 cup frozen corn
1/2 teaspoon ground black pepper
Cook the bacon, and keep the grease. When the bacon is done, crumble and set aside.
In a skillet, sauté onion and garlic in bacon grease and butter until onion is translucent. Add rice and stir until coated. Add pace, chicken broth, turmeric, cumin, salt, pepper, broth, corn, Swerve, peas, and carrots; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro and bacon crumbles, stir well, and serve.
To reduce the spiciness, try useing a mild picante sauce, or lower the amount of turmeric, or both.
