Spanish rice (prodigy)

Yield: 4 Servings

Measure Ingredient
3 cups Cooked rice
3 tablespoons Olive oil
1 medium Onion; finely diced
1 tablespoon Finely minced garlic
1 small Green pepper; finely diced
1 small Red pepper; finely diced
2 \N Ripe tomatoes peeled, seeded and diced
\N \N Salt and pepper; to taste

COOK THE RICE according to the instructions on the package and keep warm. Heat the oil over medium heat in a large skillet and add the onions. Cook, stirring, about 5 minutes. Add the garlic and cook another minute. Add the peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix, replace the cover and cook another minute or so. Taste for salt and pepper and serve immediately.

Michael Roberts, "Prodigy Guest Chefs Cookbook"

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