Sunday, January 22, 2006

Spanish Rice

1 T vegetable oil
1 c white rice (regular or converted, but NOT instant)
2 T chopped onion
1 clove garlic, minced or pressed through garlic press
2 c water
2 t chicken bouillon granules or 2 cubes
2 T chopped peeled tomato (this is where I use canned tomatoes that I’ve frozen individually)
1/3 c frozen peas or mixed vegetables
black pepper

In a saucepan, sauté rice in oil over medium heat until rice is brown. Add onion and garlic; sauté another minute or so. Add remaining ingredients. Cover; bring to a boil Lower heat and simmer approx. 15 minutes or until all liquid is absorbed.

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