Spanish Rice II

Submitted by ratherbeswimmin

"In ‘The Everything Tex-Mex Cookbook’"

 

• Ready In: 1hr
• Ingredients: 11
• 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.