Monday, November 30, 2009

Spanish Rice

Take some rice. 2 c if you want to serve 8. Saute it in some fat for 5 minutes. Put either a can of diced tomatoes or a pint of home-bottled diced tomatoes. You want it to have onions and peppers and things like that in it. Add 1 t salt and 1 t cumin and 1 t chili powder, maybe a little can of diced green chilis. Cook it and stir it until the moisture is almost all evaporated/absorbed. Pour 3 1/2 c water over the rice. Boil. Lid on, heat to low. Cook 1/2 hour-ish, probably less if you are at a lower altitude than Utah.

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