Spanish Rice
 
Prep time
Cook time
Total time
 
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Recipe type: Side Dish/Main Meal
Cuisine: Mexican
Serves: 5-7 servings
Ingredients
  • ⅛ teaspoon of Garlic Powder or Small Clove of Garlic
  • 1 Medium sized Onion
  • 1 Green Bell Pepper
  • 1 cup of Rice (Brown or White)
  • 2 tablespoons of oil
  • 2¼ cups Water
  • 1 teaspoon salt
  • ¾ teaspoon o f Chili Powder
  • 1 15 oz. can of Tomato Sauce
  • 1 14.5 oz can of diced Mexican Tomatoes/Tomatoes with Green Chilies (undrained)
Instructions
  1. Dice up your onion and green pepper. If you are using real garlic, mince up same.
  2. Pour your oil into a dutch oven or large covered skillet and add your veggies and rice. Saute.
  3. Once your veggies are softened and your rice starts to brown, add your water, seasonings, tomato sauce and diced Mexican tomatoes. Bring mixture to a boil.
  4. Cover and simmer over medium low to low for 30 to 40 minutes. Sauce will thicken upon standing.
Notes
Note: This can be made into a meal by adding left over taco or chicken fajita meat. Be sure to add the meat after the Spanish Rice has cooked so that seasonings of your meat do not overpower the rice.

Recipe adapted from Cooking Basics
Recipe by Michigan from Scratch at https://www.michiganfromscratch.com/spanish-rice/