Spanish Rice (NM) Recipe
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1 medium onion
1 small green pepper
2 tablespoons olive oil or vegetable oil
1 cup uncooked rice
2 1/2 cups water
3/4 teaspoon chili powder
1/8 teaspoon garlic powder or one minced clove
1 teaspoon lemon juice
1 (8-ounce) can tomato sauce
1/2 cup golden raisins, optional
Instructions
1 small green pepper
2 tablespoons olive oil or vegetable oil
1 cup uncooked rice
2 1/2 cups water
3/4 teaspoon chili powder
1/8 teaspoon garlic powder or one minced clove
1 teaspoon lemon juice
1 (8-ounce) can tomato sauce
1/2 cup golden raisins, optional
1. Heat oil in a large skillet. Add rice and onion. Cook for 5 minutes, until they begin to brown. Remove from heat and add remaining ingredients. Bring to a boil over high heat. As soon as mixture reaches boiling point, reduce heat and cook for 20 to 25 minutes. When rice is tender and liquids are absorbed, it is ready to serve. (Add more liquid in 1/4 cup increments if liquid is absorbed too soon and rice begins to stick to the pan.) Serves 6 to 8.
Tips from the Test Kitchen
Tips From Our Test Kitchen: A teaspoon of ground cumin adds a welcome flavor. Serve with refried beans.
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