New Mexico Style Spanish Rice |
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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 6 |
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My mother taught me this recipe. When she makes this rice, there's never any left! Using red bell pepper adds some sweetness which works well with the chili. It has a wonderful smokey flavor and now that rotel and similar products are on the market, there's no need to send to New Mexico for green chili! Ingredients:
4 tablespoons vegetable oil |
2 cups uncooked instant rice |
1/4 cup chopped red bell pepper |
1/4 cup chopped onion |
4 1/2 cups water |
2 tablespoons chopped garlic |
1 (8 ounce) can tomato sauce |
1 (10 ounce) can of rotel chopped green chili peppers (or similar) |
Directions:
1. In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
2. Add water, garlic, tomato sauce and Rotel to the pot.
3. Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
4. Salt and pepper to taste.
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