July 18, 2011

Easy Spanish Rice

My husband and I love mexican food but we're both easy to please and pretty wimpy when it comes to spice. I came across this simple recipe-it's really good with any mexican dish-burritos, enchiladas........great for large gatherings too!

1 tablespoon canola oil
2 cups uncooked long-grain rice
1/4 cup onion, chopped
salt and pepper, to taste
1 (14.5 ounce) can stewed tomatoes
4 cups water

In a large skillet, combine oil, rice and onion; saute over medium low heat until rice is a light brown color. Remove skillet from stove. Add tomatoes to the pan. Pour in water (it should cover the entire mixture; use more water if necessary). Return skillet to the stovetop and bring mixture to a full boil; salt and pepper to taste. When the mixture begins to boil, cover the skillet and reduce heat to a simmer. Cook 12-15 minutes. Do not remove the cover!!! Tell your husband not to remove the cover!!! :) After 12 to 15 minutes, turn the stove off and let stand for another 12-15 minutes. Do not remove the cover until the final 15 minutes have elapsed. 6 servings

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