Spanish Rice
Ingredients
- 1 cup long grain white rice
- 1 tbsp. of olive oil
- 1 1/4 cup water
- 1 small to mendium onion, diced
- 1 small to medium green bell pepper, diced
- 1 to 2 small green chilies or jalapenos, diced.
- 1/2 tsp chili powder
- 1/4 tsp cayene pepper
- 1/2 cup chopped tomatoes
- salt and pepper
Instructions
Soak the rice for 10 or so minutes (up to twenty, prefereably). Rince the rice after it has been soaking and let it drain. Heat the oil in a heavy pot on medium heat. Add onions and sautee until tender. Add bell pepper and chilies and sautee until soft (a few minutes). Add the chopped tomatoe, chili powder, cayene and rice, and sautee that for two minutes. Add the water, stiring. Turn stove up to high. Bring to a boil, put lid on it and turn down to low. Let it simmer for eight to ten minutes, checking only occasionally. When it is still a little moist, take it off the heat and, leaving the lid on, let the rice steam a bit longer (a few more minutes or until all liquid has been soaked up by the rice). Season with salt and pepper (to taste, of course), fluff with a fork and serve.
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