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Spanish Rice 2
 

2 T olive oil ½ c chopped onion ¼ c chopped green pepper  1 clove garlic, minced 1 c rice  1 14½ oz. can tomatoes 1 t chili powder ½ t cumin salt and pepper to taste Heat oil in a medium saucepan. Sauté onion and green pepper until tender. Add garlic and cook briefly. Add rice and cook, stirring, until slightly golden (about 5 minutes). Meanwhile, drain the tomatoes, reserving juice. Chop tomatoes. Add water to juice to make 2 cups. Add liquid to pan, along with remaining ingredients. Bring to a simmer, lower heat, cover and cook until rice is cooked and liquid is absorbed, about 20-25 minutes. Serves 4.

 
 
 

©2001 Leigh Ann Smyth. Duplication is prohibited.