Info
- Course: Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 16 Times
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Spanish Rice
Cookbook
Yield : 4 servings
Ingredients
- 1 large yellow onion, peeled and minced
- 2 tablespoons cooking oil
- 1 small sweet green pepper, cored, seeded, and minced
- ½ cup uncooked rice
- ¼ teaspoon chili powder
- 1 (1-pound) can tomatoes (do not drain)
- ½ cup water
- 1 bay leaf, crumbled
- ¾ teaspoon salt
- 1/8 teaspoon pepper
- ¼ teaspoon sugar
Directions
Sauté onion in oil in a heavy saucepan over moderate heat 5-8 minutes until limp. Add green pepper and stir-fry 5 minutes. Stir in rice and chili powder and brown rice lightly. Add remaining ingredients, chopping up tomatoes, cover, and simmer 20 minutes. Uncover and cook 5 minutes longer.
VARIATION
Baked Spanish Rice with Cheese: Brown vegetables and rice in a flameproof casserole, add remaining ingredients and ½ cup grated sharp Cheddar cheese. Mix lightly, cover, and bake ½ hour at 350°F.; uncover and bake 5 minutes longer. Serve as a main dish.
© 1975, 1985 Doubleday/Bantam Doubleday Dell Publishing, Inc.
Nutritional Information
Nutritional information is provided by the author.
Per serving: 195 C, 0 mg CH, 570 mg S*.
