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Spanish Short Grain Rice
Ingredients:
1-1/2 cups Short Grain Brown Rice
1 (28oz.) tin Chopped Tomatoes, drained (reserve liquid)
3 cups liquid (use juice from Tomatoes & broth or water to measure 3 cups)
2 stalks Celery, diced
1 large Onion, diced
2 Cloves Garlic, minced
1 Bell Pepper, diced
1 (4oz.) tin Diced Chilies
1 tbsp. Olive Oil
1/8 tsp. Cayenne Pepper (if desired)
Directions:
Heat Oil in a deep skillet of 3 qt. saucepan. Saute Onion until translucent. Add Rice & cook for 1 min. add Bell Pepper, Celery, Chilies, Tomatoes & liquid. Bring to a boil, reduce heat, cover & simmer for 50 mins. Mixture should be creamy, not dry. Makes 6 servings.
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