New Mexico Style Spanish Rice

My mother taught me this recipe. When she makes this rice, there's never any left! Using red bell pepper adds some sweetness which works well with the chili. It has a wonderful smokey flavor and now that rotel and similar products are on the market, there's no need to send to New Mexico for green chili!

• Ready In: 32 mins
• Serves: 6

Ingredients

• 4  tablespoons  vegetable oil
• 2  cups  uncooked  instant rice
• 1⁄4 cup  chopped red bell pepper
• 1⁄4 cup  chopped onion
• 4 1⁄2 cups water
• 2  tablespoons  chopped garlic
• 1 (8 ounce) can tomato sauce
• 1 (10 ounce) can  of rotel chopped green chili peppers (or similar)

Directions

1. In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
2. Add water, garlic, tomato sauce and Rotel to the pot.
3. Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
4. Salt and pepper to taste.