Spanish Rice
(serves 4)
This recipe is from the Camp Woolsey Cookbook, 2011. This hearty, vegetarian meal appeals to both carnivores and vegetarians alike.
Ingredients:
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 green pepper, chopped
- 1 clove garlic chopped
- ½ to 1 tsp Cumin
- 3-4 tsp Chilli
- 1 - 19 oz can tomatoes
- 1 cup water
- 1 tsp. Salt
- 1/4 tsp. Pepper
- 1 ½ cups rice
- 2 cans beans (choice of - kidney, black, chick pea)
Directions: Heat oil in saucepan over med. Heat, cook onion, pepper and garlic. Add tomatoes, water and seasonings. Bring to boil. Stir in rice. Reduce heat to minimum and simmer until rice is tender and liquid is completely absorbed, 20 to 25 minutes depending on rice used.