Spanish Rice

30 min · Serves 6

From USDA MyPlate Kitchen. USDA Food Distribution Program on Indian Reservations

Steps written by Kubbord

What goes in

• 29.6 mlvegetable oil
• ½ cupgreen pepper
• ¼ cuponion
• 4.9 mlgarlic powder
• 4.9 mlchili powder
• 4.9 mlground red pepper
• 4.9 mlsalt
• 0.6 mlground black pepper
• 1 cuprice
• 1 cancanned chopped tomatoes
• 2 cupswater

How to cook it

1. Heat the vegetable oil in a large skillet or saucepan over medium heat.
2. Add the green pepper and onion to the skillet and cook, stirring frequently, for 4 to 5 minutes until tender and lightly browned around the edges.
3. Stir in the rice, canned chopped tomatoes with their liquid, water, garlic powder, chili powder, ground red pepper, salt, and ground black pepper until thoroughly combined.
4. Bring the mixture to a boil over medium-high heat.
5. Reduce the heat to low, cover the skillet tightly with a lid, and simmer for 20 minutes without removing the lid.
6. Remove the skillet from the heat once all the liquid is absorbed and the rice is tender, then gently fluff the rice with a fork and serve.

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