Spanish Rice

by

This recipe for Spanish Rice was something my daughter and I cooked the first time in Rio Rancho in 2006.  It is a combination of a couple of recipes that looked good.  We took the ingredients that we thought were the best and threw them together. 

2 cups long grain rice (not instant)

1/2 onion chopped

1/2 bell pepper chopped

1 clove garlic minced

1/4 cup cooking oil

2 T butter

4 cups boullion (beef or chicken are equally good)

1 t. cumin

2 t chili powder

1 t salt

1 small can diced green chilis

4 tomatoes peeled and chopped (may used canned tomatoes)

Saute onion, bell pepper and garlic and sit aside

Heat oil and butter in a large skillet or heavy pot

Pour in rice and cook for 5-6 minutes until brown. Stir constantly to avoid burning.

Add sauteed vegetables, spices, chilis, tomatoes and boullion.

Bring to a boil, cover and cook for about 30 minutes or until all water is absorbed.

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