Vegetables, Side Dishes & Salads

Spanish RiceTom & Kari

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 tablespoon cooking oil
1 28-ounce can tomatoes, cut up
3/4 cup long grain rice
1 teaspoon sugar
1 teaspoon chili powder
1/8 teaspoon pepper
several dashes bottled hot pepper sauce
1/2 cup shredded Cheddar cheese (2 ounces), optional

In a large skillet cook onion, green pepper, and garlic in oil until tender but not brown.
Stir in undrained tomatoes, rice, sugar, chili powder, pepper, hot pepper sauce, and 1 cup water.
Bring to boiling; reduce heat.
Cover and simmer for 20-25 minutes or until rice is tender and most of the liquid is absorbed.
Sprinkle with shredded Cheddar cheese, if desired.



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