Spanish Rice

I love a good Spanish rice, there is something about the combination of sauteed onions and peppers with skillet browned rice and slowly cooked with tomatoes. Delicious. It is the perfect side dish to your favorite taco or enchilada or a great filler with beans in a delicious taco salad.

Start off by chopping one onion and green bell pepper. Heat one tablespoon of olive oil in a large saute' pan and add chopped onions and peppers. Cook until tender and fragrant, about 5 minutes.Add two cups of rice to the pan. Cook until the rice starts to just barely brown, stirring frequently. It will brown fast.

 

Add 1 teaspoon of salt, 2 teaspoon of chili powder, and stir to coat the rice.

 

1 can of diced tomatoes, stir to combine. If you have extra tomatoes around (anyone else have an overload of garden tomatoes?) feel free to add 2 cups of fresh chopped tomatoes.

Add three cups of chicken or veggie broth - or bouillon and water.

Cover, turn to low, and cook until all the liquid is adsorbed and the rice is tender - about 20 minutes.

Spanish Rice
Serves 8

1 tablespoon Olive Oil
1 onion, chopped
1 green pepper, chopped
2 cups long grain white rice
1 can diced tomatoes ( or two cups of fresh chopped tomatoes)
1 teaspoon salt
2 teaspoon chili powder
3 cups of chicken or veggie broth

Heat 1 tablespoon of olive oil in a large saute' pan. Add the chopped onion and green pepper and cook until tender and fragrant, about 5 minutes. Add the rice, stirring frequently, cook until the rice starts to brown lightly. Add the salt and chili powder and stir to coat the rice. Add the tomatoes and stir to combine. Add the broth. Cover and cook on low until the liquid is absorbed and the rice is tender, about 20 minutes.