Ingredients

The following ingredients have 5 Servings
  • 1 Tbs Cooking Oil (I like coconut or olive oil)
  • 1/2 C (110g) Purple Onion (small dice)
  • 2 tsp Adobo Sauce**
  • 1 tsp Cumin (ground)
  • 1 tsp Chili Powder (ground)
  • 1/4 tsp Smoky Paprika
  • 1/2 tsp Garlic Salt
  • 1/2 tsp Sea Salt
  • 2/3 C (200g) Fire Roasted Tomatoes (one can, diced, freeze the leftovers)
  • 1 Tbs Tomato Paste
  • 2 1/2 C (350g) Cooked and Chilled Long Grain Brown Rice* (see note for cooking instructions if needed)
  • Additional Limes
  • Cilantro
  • Salsa
  • Jalapeños

Instruction

  • In a large saute pan, heat the oil until shimmering. Add the onions and cook on medium-low for about 8 minutes or until softened.
  • Add the adobo sauce, cumin, chili powder, paprika, garlic and salt. Stir until the onions are coated and the spices release their fragrance. About one minute.
  • Stir in the tomatoes and tomato paste. Stir for another minute or until all the ingredients are incorporated.
  • Stir in the cold rice and mix until all the ingredients are evenly distributed. Squeeze lime juice over the rice, and stir. Warm on low for about five minutes or until heated through. Adjust salt to taste.
  • Serve with additional limes, cilantro, salsa and/or jalapeños.
  • Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks.