|1½ cup||Long-grain white rice|
|1 medium||Yellow onion|
|½||Green bell pepper|
|1 medium||Red tomato|
|1 teaspoon||Garlic powder|
|½ teaspoon||Ground comino (cumin)|
|1 can||(8-oz) tomato sauce|
|2 cups||Hot water|
|2 tablespoons||Vegetable oil|
Chop the onion, tomato, bell pepper and set aside.
All stirring called for in this recipe should be done with a fork to avoid "mushing" the rice.
In a heavy skillet, heat the oil over high heat until very hot but not quite smoking. Add the rice and stir. Fry the rice until it's golden brown. (This is a very important step if you want "real" spanish rice.
Add the chopped onion, tomato, bell pepper, garlic powder, salt, and comino. Stir for a couple of minutes until the vegetables are partially cooked.
Add the tomato sauce and hot water. Stir until the mixture comes to a boil.
Reduce heat and simmer until it reaches desired consistancy, stirring occasionally.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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