A couple of weeks ago I made enchiladas for dinner and served up this delicious spanish rice to go along with them. If you’re looking for a quick and easy side dish, then give this one a try. The actual hands on time is only about 5 minutes prepping the veggies etc., so it doesn’t take much work to make.
It goes great with any Mexican type foods, enchiladas, burritos, tacos, fajitas… ok now I’m hungry…. I bet it would be really great in a burrito too.
Total Time: 40 minutes
Servings: 6
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Ingredients:
- 1 cup water
- 3/4 cup chopped green pepper
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 tsp salt
- 1 14-1/2 ounce can tomatoes cut up (or you can just use a can of diced tomatoes)
- 3/4 cup long grain rice
- 1 tsp chili powder
- 1/8 tsp black pepper
- dash of hot sauce
- chopped fresh cilantro (optional)
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Directions:
In a medium saucepan combine the water, sweet pepper, onion, celery and salt. Bring to a boil, reduce heat and simmer, covered, for 5 minutes.
Stir in un-drained tomatoes, rice, chili powder, black pepper and hot pepper sauce. Return to boiling, reduce heat to low. Simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed.
Remove from heat and allow to sit covered for 5 minutes. Top with chopped fresh cilantro.
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Recipe is from www.recipe.com.