mexican style rice #2

Categories

Rice

Yield

6 Servings

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.

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