Spanish Rice
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Makes: 6-8 servings
1 medium onion, chopped
1 c. chopped green pepper (may use red and yellow peppers
for color)
5 cloves garlic, minced
1 T. olive oil
1 28-ounce can stewed tomatoes, cut up (I use Mexican-Style
stewed tomatoes)
3/4 c. long grain rice, uncooked
1 T. sugar
1 t. chili powder
several dashes Tabasco sauce
1/2 c. shredded cheddar cheese (optional)
In a large Dutch oven cook onion, green pepper, and garlic in oil
until tender but not browned. Stir in tomatoes (undrained), rice,
sugar, chili powder, Tabasco sauce, and 1 c. water. Bring to
boiling. Reduce heat; cover and simmer for 20-25 minutes or until
rice is tender and most of the liquid is absorbed (do not peek
while rice is cooking).
Sprinkle with shredded cheese, if desired. (
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