Spanish Rice

9 ingredients
3 steps

Ingredients

  • 2 Tablespoons Butter
  • 1/2 Red Pepper Small Dice
  • 1/2 Green Pepper, Small Dice
  • 1 Small, Sweet Onion, Chopped
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Olive Oil
  • 1-1/2 cup Uncooked Long-grain White Rice
  • 2 cups Chicken Broth
  • 1 can (14 1/2 Oz. Size) Salsa Style Tomatoes

Directions

  1. 1
    Melt butter in large skillet over medium heat. Add peppers and onions and cook until slightly soft, about 4-5 minutes, stirring several times. Turn heat to medium low and add garlic and cook for about 1 minute, stirring constantly so the garlic does not burn. Remove vegetables to plate.
  2. 2
    In same skillet, heat oil over medium heat. Add rice and cook just until it begins to brown. Stir in chicken broth and salsa-style tomatoes. Return pepper and onion mixture to skillet. Bring the mixture to a full boil.
  3. 3
    Cover with a tight fitting lid and turn to simmer. Do not peek. Cook for 20 minutes or until all the liquid has been absorbed. Remove from heat and let set for 5 minutes. Fluff with a fork.

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