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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my favorite from scratch recipe for Spanish Rice. It can easily be doubled or even tripled. Just be sure to use a heavy pan with a right fitting lid and the appropriate headspace . The amounts of vegetables are variable - for instance, you could double this recipe even if you only had 1 small green pepper. You could also use long grain rice or even brown rice (adjust cooking time for the brown rice - about 50 minutes). Ingredients:
1 small onion, peeled and diced |
1 medium green pepper, diced |
1 tablespoon olive oil (or use spray release or vegetable oil) |
1 teaspoon dried rosemary leaves, crushed in the palm of your hand or crushed with a mortar and pestle |
1 (14 ounce) can whole tomatoes, whirled in blender for a few seconds or 1 (14 ounce) can diced tomatoes with juice |
1 cup white pearl rice |
1 teaspoon salt |
Directions:
1. Heat oil (or spray release) in pan.
2. Add onions and peppers and cook just until vegies are tender.
3. Add rosemary and salt.
4. Add enough water to the tomatoes to make 2 cups liquid.
5. Add tomato liquid to the veggies and stir in the rice.
6. Bring mixture to a boil, then reduce heat to simmer and stir.
7. Place lid on the pan and cook undisturbed for 20 minutes.
8. Stir again befor serving.
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