Spanish Rice

This rice is so spicy and delicious. I suggest serving it with the Grilled Lime Chicken Recipe. It compliments the chicken well. This rice is first browned and then simmers for 30 minutes with onions, green peppers, chicken broth and diced tomatoes and chilies until all the liquid is absorbed. I was a little hesitant about cooking rice on the stove in a sauce pan because I have never had much luck cooking rice, other than using a rice cooker. I was afraid that the rice wasn't going to be cooked all the way through and would be crunchy. I know that some of you know what I am talking about! Wink, Wink. Well, to put your palette to ease, just know that this is definitely a fool proof recipe; especially, for those of you that are new to the kitchen or are just embarking on any cooking quests. This is one tasty side dish, so don't be intimidated!! I know you will enjoy it!

Spanish Rice

Ingredients:
2 T. Vegetable Oil
1 cup Uncooked white rice
1 medium onion, chopped
1/2 green bell pepper, chopped
2 cups water (I use chicken broth)
1 (10 ounce) diced tomatoes and green chilies
2 teaspoons Chili Powder
1 teaspoon Salt
Step 1:
In a deep skillet over medium heat add vegetable oil. Add rice, onion and green bell pepper. Saute' until rice is browned and onions are tender.
Step 2:
Stir in water or chicken broth and tomatoes and green chilies. Season with chili powder and salt. Cover and simmer for 30 minutes until rice is cooked and liquid is absorbed.
* Note: I stirred the rice about half way through the cooking time so it wouldn't stick to the bottom of the pan and burn.

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Ashlee, The Culinary Queen