I have not always been a huge fan of Spanish Rice, but this recipe is delicious. It goes perfectly with the enchiladas below.
I use canned diced green chilies rather than bell pepper. They just seem to add a better flavor the the entire dish.
This takes a bit longer than you would think. Browning the rice beforehand always takes me about 20 minutes. It's well worth the wait, though.
- 1 cup uncooked rice
- 1 medium onion, chopped (I like onions so I used a large one)
- 2 tablespoons vegetable oil (I used olive oil)
- 2 1/2 cups water
- 1 (8 ounce) can tomato sauce
- 1 small green bell pepper, chopped (or 1 small can diced green chilies)
- 1 1/2 teaspoons salt
- 3/4 teaspoon chili powder
- 1/8 teaspoon garlic powder
- In a large skillet, heat the oil over medium heat.
- Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.