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Jan 5, 2010

Spanish Rice

Spanish Rice


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2 tablespoons butter

2 tablespoons yellow onions, chopped

1 cup rice, white, long grain

1/2 cup tomato juice

1 cup water

2 chicken bouillon cubes

3 dashes bottled hot pepper sauce

2 teaspoons chili powder

1 pinch black pepper

1 Roma tomato, chopped

2 tablespoons red bell peppers, chopped

2 tablespoons green bell peppers, chopped

In a sauce pan that has a tight fitting cover, melt the butter and

saute the onions until soft. Add the rice and stir to coat the rice

with butter, then add the tomato juice, water, bouillon cubes, pepper

sauce, chili powder, and black pepper. Stir to dissolve the bouillon

cubes and bring to a boil. Once the liquid reaches a boil, reduce

heat to its lowest setting, cover, and cook for 25 minutes. Do not

stir, do not lift the lid.



Once your timer goes off, remove the pan from the heat, lift the lid

off quickly and throw in the tomatoes, and chopped peppers and put

the lid back on quickly without stirring. Allow the rice to steam in

the pan for 20 more minutes.