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Spanish rice is a traditional, somewhat spicy side dish found in Spain and throughout Latin America.
|Directions||Sauté 1 garlic clove in 1 T oil for about 1 minute. Add bell pepper and cook for two minutes. Set aside.
Heat 1 T olive oil over medium heat. Sauté remaining garlic and onion for 2 minutes. Add spices and stir well.
Mix in the rice, then pour in water.
Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.
Remove from heat, place the cooked bell pepper and tomatoes on top of the rice. Cover and let sit for 5 minutes.
|Notes||This is essentially the same as my vegetarian paella dish, without the extra vegetables that make it a main course.
You can leave out the bell pepper and/or tomatoes for an even simpler dish.
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Laura K. Lawless
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