Spanish Rice - The Veggie Table

Spanish rice is a traditional, somewhat spicy side dish found throughout Latin America.
Yield	6 servings
Time	30 minutes
Tools	large saucepan with cover wooden spoon
Ingredients	2 T sesame or olive oil 3 cloves garlic, minced 1 bell pepper, sliced or diced 1 medium onion, diced 2 c white rice, uncooked 1 t paprika ½ t salt ½ t pepper ¼ t crushed saffron 3 c boiling water 2 medium ripe tomatoes, diced
Directions	Heat 1 T oil and sauté a clove garlic for about a minute. Add bell pepper and cook for two minutes until slightly softened. Set aside. Heat the rest of the oil and sauté the other 2 cloves of garlic and onion for 2 minutes. Stir in rice and toast, stirring frequently, for 3-5 minutes, until it smells nutty. Add spices, water, and half of the diced tomato. Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked. Remove from heat and place the cooked bell pepper and remaining tomato on top of the rice. Cover and let sit for 5 minutes. Serve hot.
Notes	You can leave off the bell pepper and tomato garnish for a simpler dish, such as when making cabbage rolls.
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