Mom's Spanish Rice

Recipe by Tabascoman77
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Being that I like to cook quick (and so do you, probably), I like to dice, chop, and get everything out and measured and put aside before I even begin the cooking, so dice your onions and chop up the bell peppers. You can leave the seeds of the peppers if you'd like but make sure to de-stem them.
  • In a pot, heat vegetable oil over medium heat.
  • Add the chopped peppers, diced onions, salt, pepper, cumin, chili powder, and cayenne. Stir VERY frequently (about 1-2 minutes) and make sure that the all the spices are mixed into the vegetables.
  • Immediately, and in a separate pot, prepare your rice according to the package.
  • When rice is cooked, add it to the cooking veggies.
  • Add the canned tomatoes and stir frequently on medium heat.
  • Cook for 30-45 minutes on medium heat, stirring frequently to avoid burning the rice and so that the rice can absorb the tomato, oil, cumin, chili powder, cayenne, salt, and pepper.
  • If you want a variation, add small pieces of cooked hamburger meat (prepared in a separate skillet) to the mix. You can add salt, pepper, cumin, chili powder, and cayenne to that, as well, before finally adding it to the mix. If you are a brontosaurus and don't eat meat like your T-Rex friends, skip this step.
  • You will know the rice has absorbed everything and that everything is cooked when the rice is golden. (Note: if you believe the rice to taste too salty, gradually add just pinches of sugar until the flavor balances back out; sugar, kids, is a great equalizer -- use it wisely.).
  • Serve hot and enjoy!
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