Texas-style spanish rice
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped Onion 1/4 C Chopped |
| ¼ | cup | Green pepper, chopped |
| 2 | tablespoons | Cooking oil |
| 1 | cup | Rice, long grain, uncooked |
| ½ | cup | Tomatoes with green chilies |
| ¼ | teaspoon | Tumeric, ground |
| 1 | teaspoon | Cumin, ground |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Garlic powder |
| 2 | cups | Water |
| 2½ | tablespoon | Cilantro, fresh, chopped |
| (optional) | ||
Directions
In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil.
Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired. Yield: 6 servings.
SOURCE: *Melissa Pride, Plano, TX, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93
Submitted By JOHN DAVIS On 12-15-94
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