chicano curry - jasmine rice, diced tomatoes, thai and jalapeno peppers, cream of mushroom, milk, shredded queso
1. boil water then add 3/4 cup jasmine rice. let cook till the rice is almost soft and then add the diced tomatoes and thai and jalapeno peppers.
2. let cook until rice is ready but dont let the vegetables get too soft - then add one can of cream of mushroom and a cup of milk on low simmer.
3. stir repeatedly until there is a good consistency - add shredded queso and garnish with siriacha chili sauce and cracked pepper.
