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Rice, Spanish (M)
Source: Unknown
Serves: 4

2 tsp. olive oil
1/2 tsp. garlic, minced
1/2 cup onions, chopped
1 large tomato, chopped
1 cup converted rice, uncooked
1 small green pepper, seeded and diced
1 13-ounce can chicken broth
1 dash red pepper
1/2 tbsp. oregano
1/2 tbsp. salt

Heat oil in a Dutch oven over moderate heat. Add garlic, onion, and tomato.

Cover and cook 3 minutes, or until onion is soft. Add rice and cook for 2 minutes, stirring until rice is shiny and hot. Stir in green pepper, chicken broth, red pepper, oregano, and salt. Bring to a boil. Cover and bake for 20 minutes at 400°F.

Posted by Rochelle Eissenstat

Nutritional Info Per Serving: N/A