Kittencal'S Spanish Rice - cooking recipe

Ingredients

1/4 cup olive oil
2 teaspoons cumin powder
1/2 teaspoon paprika
2 tablespoons chili powder (or more to taste)
1 -2 teaspoon dried crushed red pepper flakes (adjust amount to suit heat level)
2 medium onions, chopped
1 large green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped (optional)
4 -6 garlic cloves, finely chopped (do not mince finely)
1 cup uncooked long grain converted white rice (Use Uncle Ben's)
1 (8 ounce) can tomato sauce
2 cups Pace Picante Sauce
1 3/4 cups chicken broth (or use beef broth or water)
1 teaspoon seasoning salt
1 teaspoon ground black pepper (or to taste)
1 cup canned and drained corn kernels or 1 cup frozen peas
chopped green onion

Preparation

Heat olive oil in a large skillet over medium heat; add in cumin, paprika, chili powder, paprika, chili flakes, onions, green bell pepper and jalapeno pepper (if using) cook stirring for about 4 minutes or until onions are translucent).
Add in garlic; cook stirring 2 minutes.
Add in rice and stir for 1 minute.
Add in tomato sauce, picante sauce, water or broth, seasoned salt, black pepper and corn or peas; mix with a spoon and bring to a boil over medium heat.
Reduce heat to low, cover with a tight-fitting lid and simmer for about 30-40 minutes or until the rice is tender, stirring occasionally.
Sprinkle the top with chopped green onions if desired.