Spanish Rice
Prep time:
5 minutesCooking time:
10 minutesIf you buy the large size of olive oil to save money, but find it does not keep well, store it in the refrigerator and measure out just the amount you need. Refrigerated olive oil should keep for up to one year.
Ingredients
Serves 6
- 2 tablespoons olive oil
- 1 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1 (4-ounce) can chopped mild green chiles, drained
- 1 cup quick-cooking white rice
- 2 cups canned tomatoes
- 2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
1
Heat oil in a large skillet over medium-high heat; add onion, bell pepper, chiles and rice.
2
Sauté until rice is browned and vegetables are tender, about 5 minutes.
3
Add undrained tomatoes and vinegar to skillet; stir. Cook, stirring frequently, until liquid is absorbed and rice is tender, about 5 minutes.
4
Add salt and pepper; mix. Spoon rice into a serving bowl.
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Cookin' xpress!
Cookin' xpress!
This is a perfect make-ahead potluck dish. To save cleanup time, prepare it in a decorative stove-top safe casserole.
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