Fire and Rice

1 tablespoon canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
1-2 large jalapeno or Red Fresno peppers, seeded and minced
1 large tomato, diced
1 large chipotle pepper, seeded and minced
2 tablespoon fresh parsley or 1 tablespoon dried
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
2 1/2 cups hot water
1 1/4 cups long grain white rice

Heat oil in saucepan and saute onion, garlic and jalapeno about 4 minutes
Stir in tomato, chipotle and seasonings and saute 2 minutes more
Add water and rice and bring to boil
Cover and cook over low heat for 15-20 minutes until rice is tender
Remove from heat and let stand 5-10 minutes
Fluff rice with fork

Variation: for extra spicy rice, simmer a punctured Scotch bonnet pepper with the rice and water

Serve as Spanish rice pilaf, with red or black beans, or in stuffed peppers with tomato sauce