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
-
1Melt 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.
-
2In 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.
-
3Cover 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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