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!
INGREDIENTS
Nutrition- 4tablespoons vegetable oil
- 2cups uncooked instant rice
- 1⁄4cup chopped red bell pepper
- 1⁄4cup chopped onion
- 4 1⁄2cups water
- 2tablespoons chopped garlic
- 1(8 ounce) can tomato sauce
- 1
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DIRECTIONS
- In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
- Add water, garlic, tomato sauce and Rotel to the pot.
- Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
- Salt and pepper to taste.
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