Prep 15 mins
Cook 15 mins
I have been making this for 40 years and shared it with everyone. My family loves it. So I decided I should share it here as well.
- 2 cups rice
- 3 cups water
- 1 teaspoon beef bouillon
- 1 teaspoon salt
- 1 tablespoon chili powder
- 1⁄2 chopped green bell pepper
- 1⁄2 chopped onion
- 2 chopped garlic cloves
- 1 chopped tomato
- olive oil
- Using a Teflon pan- place olive oil in the pan and when it is hot add rice -- fry until nicely brown.
- Reduce heat -- add bell pepper, onion, garlic and continue to sauté. After about 5 minutes or so add water, tomato ,chili powder and salt.
- Place lid on skillet and turn heat down, simmer gently.
- When the water has all evaporated-10-15 min later- slide the lid off of the skillet about half way so the steam will escape so your rice is not wet.
- (While rice is simmering check it to see if you need a little more water. I don't add much water as I don't like my rice mushy and keep in mind that the veggies added have moisture as well---be sure to taste it before serving -- I actually add more chili powder than this as I like mine spicy).
This recipe for Spanish rice turned out exactly as I had hoped: rich, full flavor, excellent color, and not soggy! It's simply delicious. I used red pepper instead of green, and added the tomato to the mixture with the other vegetables (the recipe didn't specify when to add it).
This is so tastey and not too mushy which I love!
I followed the recipe to the letter, and this is really bad. The recipe didn't say when to add the tomato, and the water amoount in the recipe is not nearly enough to cook the rice tender and not hard. Never again.