1 large clove garlic, minced
1/2 smallish onion, chopped fine
1-2 tbs corn or vegetable oil (sadly, I think olive oil tastes a little weird in this)
1/2 cup arborio rice
16 oz can diced, crushed, or whole tomatoes in juice
3/4 cup tequilla (you don't need good tequilla, btw)
1 lime's worth of juice
1 tsp ground cumin
1 tsp dried cilantro or more if using chopped fresh
dash of cayenne pepper sauce, and maybe a little salt
1/2 jalepeno pepper, chopped
1/2 green bell pepper, chopped
1. Drain the tomato juice from the canned tomatoes into a small saucepan and add the tequilla, the lime juice, the cumin and cilantro and cayenne, and fill the rest with water. Bring to a boil and then reduce to a simmer.
2. Heat the corn oil in a medium-sized saucepan, and saute the oil and garlic. Add the rice and saute for just a minute or two.
3. Add the simmering liquid to the rice pot, 1/2 cup at a time. Don't add more water until pretty much most of the existing water has been absorbed into the rice (I told you this was higher effort). Stir often to keep the rice from sticking to the bottom of the pot. If your simmering liquid starts to get a little low, add a LITTLE water at a time, so that your liquid has gotten hot again by the time you need to add some more to the rice.
4. When the rice is about 3/4 of the way done, stir in the diced tomatoes and 1/2 of the peppers (1/4 cup of each). Continue to add liquid 1/2 cup at a time.
5. When rice is fully cooked, it should be creamy and rich. Turn the heat off and stir in the rest of the peppers to warm through.
6. Let settle for a minute to thicken, and serve hot.