Spanish Rice (with V8 juice)

By á-47

Ingredients

• 1 onion, chopped
• 1 large green bell pepper, seeded and finely chopped
• 1 celery stalk, finely chopped
• 2 garlic cloves, minced
• 4 oz. white mushrooms, sliced
• 1 cup long-grain white rice
• 1 1/2 cups V8 juice
• 1 cup chicken broth
• salt
• 1/4 tea. pepper
• 1 bay leaf
• 6 plum tomatoes, halved, seeded and diced

Preparation

Step 1

Lightly coat a deep nonstick skillet with cooking spray. Saute the onion, green pepper, celery, and garlic until the onion is almost soft, about 3 minutes.

Stir in the mushrooms and rice and saute until the rice turns golden, about 2 minutes.

Stir in the V8, broth, salt, pepper and bay leaf. Bring to a boil over medium high heat. over, reduce the heat, and simmer, stirring occasionally, for 15 minutes.

Stir in the tomatoes. Cover and cook until the rice is tender and the liquid is absorbed, about 10 minutes longer.

Fluff with a fork to keep the rice from sticking together. Remove from the heat and discard the bay leaf.