Spanish Rice and Vegetables |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A nice side dish! Yummy and very easy to make. This is also how I make my rice 2 to 1. Ingredients:
2 cups low sodium chicken broth |
1 cup long grain rice |
3 teaspoons olive oil |
1 onion, sliced thinly |
1 garlic clove, minced |
1 green bell pepper, seeded and chopped |
1/2 orange bell pepper, seeded and chopped |
1/2 red bell pepper, seeded and chopped |
1/2 lb mushroom, sliced |
2 cups canned crushed tomatoes (i used muir glen) |
1/4 cup pimento stuffed olive, sliced |
1/8 teaspoon salt (optional) |
1/4 teaspoon pepper |
Directions:
1. Bring stock to boil in a saucepan over high heat.
2. Stir in rice and return to a boil.
3. Immediately reduce heat to low.
4. Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
5. Heat oil in a heavy nonstick skillet over medium heat.
6. Sauté onions and garlic 5-7 minutes or until onions are softened.
7. Stir in bell peppers and sauté another 4-5 minutes, stirring frequently.
8. Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
9. Add cooked rice to vegetable mixture.
10. Cook until heated throughout.
11. Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits.
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