Spanish Rice

Cooking Instructions:

  • 1-1/2 c. Lundberg Short Grain Brown Rice or Lundberg Jubilee® rice
  • 1 28 oz. can chopped tomatoes drained, reserve liquid
  • 3 c. liquid (juice from tomatoes, and broth or water to measure 3 cups )
  • 2 stalks celery diced
  • 1 large onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced
  • 1 small can Ortega chilies diced
  • 1 tbsp. olive oil
  • 1/8 tsp cayenne pepper if desired

Heat oil in deep skillet or 3 qt. sauce pan. Sauté onion until translucent. Add rice and cook for 1 min. Add bell pepper celery Ortega chilies, tomatoes and liquid. Bring to a boil reduce heat, cover and simmer for 50 min. Mixture should be creamy not dry. Makes 6 servings.