Spanish Rice
1 medium onion
1 small green bell pepper
2 tablespoons vegetable oil
1 cup uncooked regular long-grain white rice
2 1/2 cups water
1 teaspoon salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 (8 ounce) can tomato sauce
Peel and chop the onion. Cut the bell pepper lengthwise in half, and cut
out seeds and membrane. Chop the bell pepper.
Heat the oil in the skillet over medium heat 1 to 2 minutes. Cook the
onion and uncooked rice in the oil about 5 minutes, stirring frequently,
until rice is golden brown.
Remove the skillet from the heat. Stir in the bell pepper, water, salt,
chili powder, garlic powder and tomato sauce. Heat to boiling over high
heat, stirring occasionally.
Once mixture is boiling, reduce heat just enough so mixture bubbles
gently. Cover and cook about 25 minutes, stirring occasionally, until rice
is tender and tomato sauce is absorbed. You may have to lower the heat as
the mixture becomes thicker.
Cook:
“0:30″
Per serving: 266 Calories (kcal); 7g Total Fat; (24% calories from fat); 5g Protein; 46g Carbohydrate; 0mg Cholesterol; 889mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with warmed tortillas or toasted pita bread wedges and, for dessert, cool sherbet or sorbet.
NOTES : Essential Equipment: large skillet (about 10-inch size)
Tips
For extra flavor, sprinkle 1/4 cup shredded Cheddar cheese over
Spanish Rice just before serving.
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