Spanish Rice
Cooking Instructions:
- 1-1/2 c. short grain or Jubilee® blend rice
- 3 c. liquid (juice from tomatoes broth water)
- 1 28 oz. can chopped tomatoes drained reserve liquid
- 2 stalks celery diced
- 1 large onion diced
- 2 cloves garlic minced
- 1 bell pepper diced
- 1 small can ortega chilis diced
- 1 tbsp. olive oil
- 1/8 tsp cayenne pepper if desired
Heat oil in deep skillet or 3 qt. sauce pan. Saute onion until translucent. Add rice and cook for 1 min. Add bell pepper celery ortega chili and liquid. Bring to a boil reduce heat and simmer for 50 min. Mixture should be creamy not dry. Makes 6 servings.