Cooking with Paula Deen_-_November 2019

43 COOKING WITH PAULA DEEN NOVEMBER/DECEMBER 2019

SOUTHERN SPANISH RICE

Makes 8 to 10 servings

2 tablespoons olive oil

1 cup chopped yellow onion

1 cup fresh or thawed frozen corn

kernels

1 small red bell pepper, seeded and

diced

2 cloves garlic, minced

1 cup long-grain rice

1½ cups low-sodium chicken broth

1¼ teaspoons kosher salt

1 teaspoon chili powder

½ teaspoon ground cumin

½ teaspoon ground black pepper

1 lime, zested

Garnish: sliced green onion, lime

wedges

1. In a medium saucepan, heat oil over
   medium-high heat. Add yellow onion,
   corn, and bell pepper; cook, stirring
   occasionally, until tender, about

5 minutes. Add garlic, and cook until

fragrant, about 1 minute. Stir in rice;

cook, stirring occasionally, until light

golden brown, about 2 minutes. Stir in

broth, salt, chili powder, cumin, and

black pepper; bring to a boil. Reduce

heat to medium-low; cover and cook

until tender, about 15 minutes. Remove

from heat; let stand, covered, for

5 minutes. Stir in lime zest with a fork.

Garnish with green onion and limes,

if desired.

Southwestern

Chopped Salad

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