Skip to main content

Spanish Rice

Serves 6

1 C quick-cooking brown rice
1 clove garlic, minced
1 medium onion, sliced
1 medium green pepper, chopped
1 can (16 oz) unsalted tomatoes, drained (reserve liquid)
3/4 tsp chili powder
1/4 tsp marjoram leaves

Add enough water to the liquid drained from the tomatoes to make 2 cups; set aside. Brown the rice in a 10-inch skillet, adding garlic when rice is nearly browned. Stir in remaining ingredients, including liquid, and bring to a boil. Reduce heat and simmer, covered, for about 15 minutes, or until rice has absorbed all the liquid. Remove from heat and let stand, covered, for 10 minutes before serving.

Close Menu