Spanish Rice

By Cartaphilus

Just five minutes of preparation time for homemade Spanish Rice that rivals the packaged kind in ease and convenience and exceeds it in taste.

Ingredients

• 1 1/2 Tbsp olive oil
• 2 Tbsp chopped onion
• 2 Tbsp chopped green pepper
• 1 clove garlic, minced
• 1 cup rice
• 14 1/2 oz can tomatoes
• 1 tsp chili powder (more or less, to taste)
• 1/2 tsp cumin
• Salt & pepper to taste
• (NOTE: Try omitting the cumin and adding some ground saffron threads when you add the rice.)

Preparation

Step 1

Heat oil in a medium saucepan. Sauté onion and green pepper until tender. Add
garlic and cook briefly. Add rice and cook, stirring, until slightly toasty.
Meanwhile, drain the tomatoes, reserving juice. Chop tomatoes. Add water to juice
to make 2 cups. Add liquid to pan, along with remaining ingredients. Bring to a
simmer, lower heat, cover and cook until rice is cooked and liquid is absorbed,
about 20-25 minutes.