Spanish Rice
2 tbsp. cooking oil1 cup converted rice
1 large bell pepper, chopped
2 jalapeno peppers, chopped
1 large onion (or green onions), chopped
3/4 cup water
3 cups canned whole tomatoes, blended well
1 tsp. cumin
1 tsp. black pepper
1 dash crushed red pepper
1 tbsp. salt
3 tsp. chili powder
Heat oil in a 9-inch, nonstick skillet and cook rice until lightly brown. Add peppers and onion; then saute until translucent. Add tomatoes, water, and seasonings to rice mixture. Stir well and cook over low heat about 20 to 25 minutes, or until rice absorbs the liquids. Stir often.
If you have a recipe you would like to add, you may submit it here.
Terri's Country Corner
Last Updated October 14, 1998 by Terri
terriscorner@geocities.com
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