Saturday, April 14, 2012

Spanish Rice

  • I love that Cinco de Mayo is coming up.  Mexican food is by far my favorite of all time.  I am overly THRILLED that where we are moving has some amazing authentic restaurants, which our current location lacks greatly.  This next month watch for some yummy Mexican dishes to please your belly! 

  • I think this rice tastes better after it sits for a while, after the flavors combines thoroughly.

  • Spanish Rice

  • 2 tablespoons vegetable oil
  • 1 cup uncooked white rice
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 2 cups water
  • 1 (10 ounce) can diced tomatoes and green chiles
  • 2 teaspoons chili powder, or to taste
  • 1 teaspoon salt
  • 1 jalapeno, finely chopped (remove seeds and ribs)

  • Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
  • Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

  • Recipe Source: Allrecipes

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