This recipe for Spanish Rice was something the Bastardette and I cooked the first time in Rio Rancho. It is a combination of a couple of recipes that looked good. We took the ingredients that we thought were the best and threw them together. I made this recipe times four for a luncheon tomorrow at the church. And saved enough out for our dinner tonight. We had our yummy beef enchilada casserole and homemade pico with it.
2 cups long grain rice (not instant)
1/2 onion chopped
1/2 bell pepper chopped
1 clove garlic minced
1/4 cup cooking oil
2 T butter
4 cups boullion (beef or chicken are equally good)
1 t. cumin
2 t chili powder
1 t salt
1 small can diced green chilis
4 tomatoes peeled and chopped (may used canned tomatoes)
Saute onion, bell pepper and garlic and sit aside
Heat oil and butter in a large skillet or heavy pot
Pour in rice and cook for 5-6 minutes until brown. Stir constantly to avoid burning.
Add sauteed vegetables, spices, chilis, tomatoes and boullion.
Bring to a boil, cover and cook for about 30 minutes or until all water is absorbed.