2 tablespoons D’Olivo Cayenne Fused Olive Oil

2 tablespoons butter

1 1/2 cups long grain white rice

1 medium-sized yellow onion finely diced (about 1 cup diced)

1 red bell pepper finely diced (about 1 cup diced)

4 garlic cloves minced

14.5 oz can diced fire roasted garlic tomatoes undrained

8 oz can tomato sauce

2 cups chicken broth

1 teaspoon salt

1/2 teaspoon freshly ground Tellicherry Peppercorns

1 teaspoon chili powder

1 teaspoon paprika



Combine D'Olivo Cayenne Olive Oil and butter in a deep saucepan or dutch oven over medium heat. Heat until butter is melted.

Add rice, onion, and bell pepper and cook until rice is golden brown and veggies are tender.

Add garlic and cook until fragrant, about 30 seconds.

Add undrained diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika, and cayenne pepper and stir well.

Bring to a boil, cover, reduce heat and simmer 20-25 minutes or until rice is tender and liquid is absorbed.

Allow rice to sit covered about 5-10 minutes to absorb any liquid. Stir, fluff with a fork, and serve.

Fresh bread is the perfect addition to any meal, and flatbread is just about the easiest bread to make. Perfect to turn ...

Close your eyes, and these easy-to-make scallops with the wonderful umami depth of Black Truffle and garlic paired with ...

No More Articles