Spanish rice is a wonderful compliment to any Mexican dish.
- 2 tbsp butter
- 1 medium onion diced
- 1 green bell pepper diced
- 2 cloves garlic minced
- 1 cup long grain white rice
- 14.5 oz tomatoes diced (canned), drained
- 2 oz green chiles diced (canned), drained
- 1 cup chicken broth
- 2 cups water
Melt butter in skillet. Add onion, bell pepper and garlic.
Saute until onions are translucent.
Add rice to skillet. Stir until rice browns.
Add tomatoes, green chilies, chicken broth and water.
Simmer approximately 25 minutes or until rice is tender.
You may need to adjust water amount based on the rice you use and your altitude.
To cut the recipe in half, use the full amount of chicken broth but half of the water for a total of 2 cups of liquid.
Fresh or frozen green chiles are better than canned but may not be available everywhere.
The tomato and green chile cans can be replaced with RO-TEL which is a pre-mixed can of tomatoes and chiles. They have different heat levels to meet even your pickiest eater’s needs.