09 June 2015

Easy Spanish rice

While making a Mexican-themed entree last week, I got a hankering for a Spanish rice side dish. A quick Google search came up with this easy Spanish rice recipe on www.food.com. If only I had read the full recipe to see that it took 30 minutes to simmer! Dinner on this night was a little late since I didn't time all of the dishes correctly.

The rice dish was very yummy but a bit too thick and gummy. I think I should have let it boil a little longer before I simmered it for 30 minutes. Then the rice would have been at the right consistency.

Ingredients
1 cup uncooked rice
1 medium onion, diced
2 tablespoons vegetable oil
2 1⁄2 cups water
1 8-ounce can tomato sauce
1 green bell pepper, diced
1 1⁄2 teaspoons salt
3⁄4 teaspoon chili powder
1⁄8 teaspoon garlic powder

Preparation Instructions
In a large skillet, heat the oil over medium heat. Add rice and onion and cook 5 to 10 minutes, stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.


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