Spanish Rice

Name: Spanish Rice
Ingredients: 2 tablespoons vegetable oil; 1 large yellow onion, chopped; 1 cup long-grain white rice; 1/4 teaspoon ground cumin; 1/4 teaspoon dried oregano leaves; 1 (15 ounce) can stewed chopped tomatoes, with liquid; 2 tablespoons chicken bouillon granules; 1 1/2 cups water; 1 fresh lemon; 1 (8 ounce) can canned corn niblets, drained (optional); 1/4 cup green pepper, finely chopped (optional); fresh cilantro, chopped (optional)

12 ingredients

7 steps

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, chopped
1 cup long-grain white rice
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1 (15 ounce) can stewed chopped tomatoes, with liquid
2 tablespoons chicken bouillon granules
1 1/2 cups water
1 fresh lemon
1 (8 ounce) can canned corn niblets, drained (optional)
1/4 cup green pepper, finely chopped (optional)
fresh cilantro, chopped (optional)

Directions

1

In large saucepan saute onion and rice in oil over medium-high heat, stirring often, until onion is translucent; about 6-7 minutes.
2

Stir in cumin, oregano, stewed tomatoes with liquid, chicken bouillon granules, and water. Bring to a boil over high heat, stirring often.
3

Cover; reduce heat to low and simmer for 15-20 minutes, until rice is done.
4

Note: Add can of corn and chopped green pepper during the last 5 minutes of cooking, if using.
5

Remove from heat; squeeze the lemon in to the hot rice and stir well.
6

Garnish with fresh cilantro, if desired.
7

Serve hot, or at room temperature.