Thursday, October 9, 2008

Spanish Rice

This recipe has been in the family for a while now. It was given to my mother from our close friend Debi, and my mother passed it along to me. I made it last night for dinner along with the chicken cheesy enchiladas. It's a great side to have with any Mexican dish you are making.

1 cup rice
1/2 tsp. garlic powder
3/4 tsp. cumin
1/2 onion--diced
1 small can (8 oz.) tomato sauce
2 cups chicken broth (1 can)
3 rings cut bell pepper (optional)

1. Heat the oil in a large skillet. Brown the rice in hot oil. Add onion. Season with garlic powder, cumin, salt and pepper.

2. Add the tomato sauce and chicken broth (slowly). Taste liquid to see if there is enough salt and add more accordingly. Add bell pepper rings on top.

3. Cover and cook on low for 30 minutes.

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