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Sunday, October 3, 2010
Spanish Rice (skillet or rice cooker)
2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt
1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
2. Place rice in cooker, cover with ingredients from skillet, add chili powder on top, then fill liquid to the appropriate line (according to how many cups of rice were used, 1 in this case) first with the tomatoes and green chilies, then cover the rest with water (I usually put in a little extra water, just over the line).
Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.