Spanish Rice
September 24, 2014

A simple week-night dish, easy accompaniment with any dish!

Cuisine American
Course Main Course
Serves 2
Method Stovetop
Difficulty Hard
Cook Time 20  minutes
  • Cuisine American
  • Course Main Course
  • Serves 2
  • Method Stovetop
  • Difficulty Hard
  • Cook Time 20  minutes
Ingredients
rice
1.5   cup
bell pepper
0.5  
onion(medium)
0.5  
tomato(medium)
2  
olive oil
1   tablespoon
water or stock(vegetable/chicken)
3   cup
red chilli powder
1   teaspoon
salt to taste
 
Instructions

1. Wash and drain rice. Then soak in warm water and set aside.

2. In the meanwhile, finely chop the tomato, bell pepper and onion.

3. In a pan, heat olive oil. Add the chopped tomatoes, and saute until squishy on medium flame.

4. Next add bell peppers, and onion. Saute for 2 minutes. Then drain the rice and add to the vegetables. Toss until well incorporated.

5. Add the red chilli powder, salt and water. Mix well. Lower the flame to medium low. Close lid, and let cook for about 7-8 minutes.

6. Open lid, give it a good stir. Taste the water for salt. It should be saltier than the desired final taste. Add more salt if needed at this point. Close lid and let cook for another 5 minutes, or until the water is completely soaked in. Garnish with cilantro, serve hot!