Spanish Rice II

In ‘The Everything Tex-Mex Cookbook’

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  tablespoons  vegetable oil
• 1  onion, chopped
• 3  garlic cloves, minced
• 1  jalapeno pepper, minced
• 1 1⁄2 cups  texmati rice
• 2 1⁄2 cups water
• 1 (14 ounce) can diced tomatoes, undrained
• 1  tablespoon chili powder
• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon salt
•  pepper

Directions

1. In a large saucepan, heat vegetable oil over medium heat and cook onion, garlic, and pepper until crisp-tender.
2. Add rice; cook and stir for 5-8 minutes until rice becomes opaque.
3. Stir in remaining ingredients and bring to a boil.
4. Cover and decrease heat, and simmer for 20-30 minutes or until rice is tender.
5. Let stand off heat for 5 minutes.
6. Fluff with fork and serve.