Smoky Mountain Spanish Rice Stir Fry

I've told you all in the past that my family is a serious group of rice eaters.  Me, I'm a pasta person but this rice is now one of the most requested side dishes in my house.  It's quick, fresh tasting and gone in an instant.

Heat 3 tablespoons of olive oil a skillet over medium heat. Add 1 chopped medium Vidalia or yellow onion and 1 chopped poblano pepper and cook just until they "begin" to soften. Note - you can also use Anaheim peppers if you want more heat.

Add 2 cups of cooked and slightly cooled white rice and toss evenly blend.

Now add the 1/2 teaspoon paprika, 1/2 teaspoon chili powder and 1 heaping teaspoon of minced garlic.  Toss to thoroughly blend and cook for about 2 to 3 minutes.  Rice may brown slightly and this is good..

Slowly add 1 8 ounce can of tomato sauce in 2 ounce increments to cook off the liquid just a little.  You want the rice to have a nice red coating but not mushy. Season with salt and pepper, to taste and garnish  with green onions.

Now this is a seriously delicious rice dish!