Succulent Southwest Rice Creations with Chef Jason Wyrick   
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Smoked Spanish Paprika Rice with Moroccan Cured Olives
6–8 cups of water
1½ cups long grain brown jasmine rice
Juice of 1 lemon or lime
3 tablespoons diced oil cured black olives
1 tablespoon smoked Spanish paprika
¼ teaspoon ground cumin
¼ teaspoon salt
1 teaspoon olive oil
½ teaspoon black sesame seeds (optional)
Arroz con Canela y Chile Cascabel
(“Rice with Cinnamon and Cascabel Chili”)
1 cup rice
1 cups water
1 teaspoon lemon zest (grated lemon rind)
¼ teaspoon salt
1–2 cascabel pepper
2 cups coconut milk (or soy creamer)
2 cinnamon sticks
1 vanilla bean (or 1 teaspoon vanilla extract)
1 tablespoon agave nectar (or sweetener of choice)
¼ cup raisins (optional)
Smoked Spanish Paprika Rice with Moroccan Cured Olives

  1. Boil 4 parts of water and 1 part of long grain rice in a pot for about 10 minutes.
  2. Meanwhile, peel the garlic and press it.
  3. Get the oil cured black olives cut up.
  4. When all the little rice grains have sucked up the water, strain away the excess water through a colander. Do not get rid of all the water because it’s going to go in a baking dish.
  5. Add in the smoked paprika powder. If you use a regular paprika powder, just throw in a little bit of extra chili powder, a few more extra olives, and some extra garlic so that the flavor will compare to the smoky paprika.
  6. Add in the garlic and the olive oil.
  7. Add in a pinch of cumin.
  8. Add in a little bit of oil on the rice to make sure the rice stays fully hydrated while it’s in the oven.
  9. Stir that around.
  10. To trap the steam in the baking dish, just got to cover it with foil.
  11. Bake it for about 20 minutes at 300-324 degrees.
Rice with Cinnamon and Cascabel Chili
  1. Boil 2 cups of coconut milk, 1 cup of water and 1 cup of rice.
  2. Meanwhile, cut the vanilla bean open right down in the center or just use about a teaspoon of vanilla extract.
  3. Scrape the little tiny bean pods out from the vanilla bean. Add into the rice.
  4. Add in the cinnamon stick in the rice.
  5. Add a tablepspoon of the sweet agave nectar.
  6. Add in a pinch of salt to enhance the flavor of sugars.
  7. It is going to take about 30 minutes for the rice to cook.
  8. Just before the rice is done, throw in one cascabel chilies.
  9. Be careful with the chili, because the longer it cooks, the spicier the dish gets. Just get that nice subtle spiciness and that subtle chili flavor to it.
  10. Once the rice is done, put it in the dessert dish, put the little cinnamon stick on top, put the little cascabel chili on top, make a little line of sweet agave nectar on there, put the lemon zest on.
  11. The gourmet dessert is ready.

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