Recipe from: Shae Johnson
We make this side dish often and serve it with tacos or enchiladas. I've tried out other spanish rice recipes, but this one tops them all.
2 tbs. vegetable oil
1 C. uncooked long grain rice
1 medium onion, chopped (1/2 cup)
2 1/2 cups water
1 1/2 tsp salt
3/4 tsp chili powder
1/8 tsp. garlic powder
1 small green bell pepper, chopped
1 can (8 oz.) tomato sauce
1 can black beans, drained (optional)
Heat oil in skillet over medium heat. Cook the rice and onion in oil for about 5 minutes and stir frequently, until the rice is golden brown and onion tender.
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender. Makes about 4-6 servings.
We make this side dish often and serve it with tacos or enchiladas. I've tried out other spanish rice recipes, but this one tops them all.
2 tbs. vegetable oil
1 C. uncooked long grain rice
1 medium onion, chopped (1/2 cup)
2 1/2 cups water
1 1/2 tsp salt
3/4 tsp chili powder
1/8 tsp. garlic powder
1 small green bell pepper, chopped
1 can (8 oz.) tomato sauce
1 can black beans, drained (optional)
Heat oil in skillet over medium heat. Cook the rice and onion in oil for about 5 minutes and stir frequently, until the rice is golden brown and onion tender.
Stir in remaining ingredients. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender. Makes about 4-6 servings.
Yummmeee Shae! I luv your Spanish Rice! It is the best!
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