A delicious dinner on a cold New Mexico winter night...Spanish rice, beans with green chile and green chile chicken tamales. Warmed us right up. Traditional Spanish rice takes a long time to cook but I use a fantastic cheater recipe...because truly, what else do I use except cheater recipes?
Pronto Spanish Rice
4 tbs vegetable oil
1 medium onion, thinly sliced or diced
1/2 green pepper, diced
2 cups Minute Rice (or instant rice)
2 cups hot water
2 cans tomato sauce (8 oz. each)
1 tsp salt
Dash of pepper
Heat oil in a skillet over medium-high heat. Add onion and green pepper and uncooked Minute Rice. Cook and stir over medium-high heat until lightly browned. Add remaining ingredients, and mix well. Bring to a boil, reduce heat, and simmer uncovered 5 minutes.
(Note: you can use two 16 oz cans stewed tomatoes instead of the tomato sauce & water. Last night I used Rotel which added a nice little kick to it)
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