SPANISH RICE |
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I always use the parboiled long grain rice, or as many people refer to it as "converted rice" which produces a rice that cooks into firm, fluffy, separate grains. This dish makes a wonderful accompaniment for white fish. Serves 2 |
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| 16 oz can | Stewed tomatoes, chopped | 450-450 g | |
| 1-1/4 cup | Water | 300 mL | |
| 2/3 cup | Rice | 150 mL | |
| 1/4 cup | Finely chopped onions | 50 mL | |
| 2 tsp | Chili powder | 10 mL | |
| 1 | Garlic cloves, minced | 1 | |
| 1/2 tsp | Salt and Pepper | 2 mL | |
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Combine all ingredients in medium saucepan, stir. Bring to boil, reduce heat and simmer 30 minutes. Let stand 10 minutes before serving. |
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