Spanish Rice with Mexican Flair

1 Tbsp butter
1 medium yellow onion, chopped
1 jalapeno pepper, chopped
1/2 red pepper, chopped
1 clove garlic, sliced thin
1/2 tsp garlic powder
salt & pepper to taste
1 cup Basmati rice, uncooked
1 chicken bouillon cube
2 cups water
1/2-3/4 cups chopped tomatoes
1 Tbsp chili powder
1 Tbsp cumin powder

Saute the onion, pepper and jalapeno pepper in 1 Tbsp butter.  Once softened, add garlic, rice and chili and cumin powder and let the rice saute for about 3 minutes (browning it slightly).  Add 2 cups water, 1 chicken bouillon cube and chopped tomatoes.  Cover and simmer for about 20 minutes until the rice is cooked, stir frequently.  Set aside.

I’m serving a garlic butter, sauteed shrimp and sea scallops, but you could also saute some chicken breast, or cook up some chorizo or add whatever type of meat you have on hand.  Hope you enjoy it! #cookingonaboat #yummy