Personalized Chef Aprons and More!
In a sauce pan that has a tight fitting cover,
melt the butter and
saute the onions until soft. Add the rice and stir to coat the rice
with butter, then add the tomato juice, water, bouillon cubes, pepper
sauce, chili powder, and black pepper. Stir to dissolve the bouillon
cubes and bring to a boil. Once the liquid reaches a boil, reduce
heat to its lowest setting, cover, and cook for 25 minutes. Do not
stir, do not lift the lid.
Once your timer goes off, remove the pan from the
heat, lift the lid
off quickly and throw in the tomatoes, and chopped peppers and put
the lid back on quickly without stirring. Allow the rice to steam in
the pan for 20 more minutes.