Mexican Rice

Ingredients:

• 1 tablespoon vegetable oil
• 1 teaspoon ground turmeric
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seed
• 2 teaspoons paprika
• 1 pinch red pepper flakes
• 1 pinch cayenne pepper
• 3 green onions
• 1 green bell pepper, chopped
• 1 cup pre-cooked corn kernels
• 2 small tomatoes, diced
• 1/4 cup ketchup
• 2 cups cooked rice
• salt to taste

Method:

1. Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
2. Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
3. Add rice and stir until heated thoroughly. Salt to taste.

Goes well with sour cream.

Tip of the day: Place onions in the fridge for ½-1 hour before chopping them. Your eyes will not water.