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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is my family's favorite recipe for Spanish rice. You can add more or less red pepper, depending on how spicy you like it. Ingredients:
1/4 cup margarine |
1 small onion, chopped |
1/2 cup bell pepper, chopped |
1 carrot, peeled & finely chopped |
1 stalk celery, chopped |
1 garlic clove, crushed |
1 cup uncooked white rice |
1 (14 1/2 ounce) can mexican-style stewed tomatoes |
1 (8 ounce) can tomato sauce |
1 1/4 cups water |
1 teaspoon salt |
1/2 teaspoon black pepper |
1 teaspoon chili powder, to taste |
1/2 teaspoon cumin |
1 dash crushed red pepper flakes |
Directions:
1. Melt margarine in a medium saucepan. Add onions, bell pepper, carrots, celery, garlic and rice. Cook and stir over medium heat until rice is lightly brown and vegetables are tender.
2. Add stewed tomatoes, tomato sauce, water, salt, pepper, chili powder, cumin, and red pepper. Mix well.
3. Bring to a boil. Cover saucepan, lower heat and simmer for 30 minutes or until rice is tender and liquid is absorbed; stirring occasionally.
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