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Spanish Rice

by Erika Nicole Kendall

 

Many thanks to blogchef!

2 tablespoons vegetable oil
1 cup uncooked basmati rice
1 medium onion (chopped)
½ green bell pepper (chopped)
2 cups water (or chicken broth)
10 oz diced tomatoes and green chilies
2 teaspoons chili powder
1 teaspoon salt

In a deep skillet over medium heat add vegetable oil. Add rice, onion and green bell pepper. Sauté until the rice is browned and the onions are tender. Stir in water (or chicken broth) and tomatoes and green chilies. Season with chili powder and salt. Cover and simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.

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4 comments

ChellBellz October 18, 2010 - 10:18 AM

Anybody tried this yet?

Tamara August 3, 2011 - 9:09 PM

I will try it tomorrow and let you know 🙂

I love it when all the ingredients are in my kitchen.

Tamara August 4, 2011 - 11:56 AM

As promised I did try this today. It came out really well.

I substituted basmati rice for jasmine rice. And olive oil instead of vegetable oil. And I used water instead of chicken broth because I just finished my chicken broth on another one of Ericas receipes.

I’ll definately make this again.

Thanks Erica!

Erika Nicole Kendall August 4, 2011 - 1:28 PM

That reminds me – I need to replace the oil in this recipe. You did the right thing, here.

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