Spanish Rice


We went to my parents' house for dinner tonight. My mom called yesterday to ask if we wanted to come. She said they were making tacos. Immediately, I was in. We love tacos, but we never make them at home, because its hard to adjust for just 2 and I don't want to eat them everyday for a week when we end up with leftovers! I offered to bring Spanish Rice because I had flagged a recipe a while ago and it was the perfect opportunity to try it. However, just the other day, I decided to go through all my saved recipes and delete some since realistically, I knew that I would never make all of them. Sadly, the rice recipe was one of them. So, I did a google search for a recipe and I found this one. I read the reviews and added a few spices to taste. The recipe below reflects my additions.


1 tablespoon Vegetable Oil
2 cups Uncooked White Rice
1/4 cup Onion, chopped
1 Green Bell Pepper, chopped
1 can (14.5 ounce) Petite Diced Tomatoes
1 can Diced Green Chilies
1 teaspoon Cumin
1/2 teaspoon Cayenne Pepper
1 teaspoon Paprika
1 Clove Garlic, minced
4 cups Water
Salt & Pepper to taste

In a large skillet, combine the oil, rice, onion, and green pepper with the salt and pepper and cook until the rice is a light brown color. Remove the skillet from the heat. Add the garlic, tomatoes, chilies, and spices. Pour in the water (it should cover the whole mixture). Return the skillet to the heat and bring to a full boil. When it starts to boil, reduce the heat to a simmer and cover the pan. Cook covered for 12-15 minutes. When the timer goes off, turn off the heat and let the skillet stand COVERED for another 12-15 minutes. When the time has elapsed, fluff with a fork and serve.

**I left the cover on for the full half hour like the recipe said and I ended up with burnt rice on the bottom of my pan. I would suggest stirring every so often while it is simmering then just leaving the cover on after the pan has been taken off the heat.