My mother made the best Spanish, or Tex-Mex, rice. This recipe is close, I’ve tried it several times but somehow find a way to screw it up every time (too sticky). Don’t worry though, I think it’s mental, you’ll be fine. Enjoy!
Spanish Rice, aka Tex-Mex Rice
- 1 cup uncooked long grain rice
- 1 medium white onion, chopped
- 2 tbsp canola oil
- 2 cups boiling water
- 1 medium green pepper, chopped
- 1 1/2 tsp chili powder, Gebhardt’s preferably
- 1 tsp salt
- 1 can(14-1/2 ounces) diced tomatoes, drained
- In a large skillet, sauté rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.
