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Spanish Rice

Course: Side Dishes - Rice & Beans
Cuisine: Mexican

Ingredients

  • 1/2 Cup Chopped Green Pepper
  • 1/4 Cup Chopped Onion
  • 2 Tablespoons Chopped Green Chilies
  • 1 Clove Garlic Minced
  • 1/2 Teaspoon Dried Basil
  • 1/2 Teaspoon Dried Rosemary
  • 2 Tablespoons Cooking Oil
  • 1 Cup Minute Rice
  • 1 14 Ounce Can Stewed Tomatoes Reserve Liquid
  • 1 Teaspoon Salt
  • 1/8 Teaspoon Pepper

Instructions

  • In large skillet, cook green pepper, onion, chilies, garlic, basil, rosemary in hot oil until vegetables are tender.
  • Drain stewed tomatoes well, reserving liquid, and chop well. Add water to tomato liquid to equal 1 Cup. Stir rice and tomato liquid into vegetables. Add chopped tomatoes, salt and pepper.
  • Cook covered over low heat until liquid is absorbed and rice is done.