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Spanish rice
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| Prep time: 5 mins Serves: 4 | |
| 1 1/2 tbsp | olive oil |
| 2 tbsp | chopped onion |
| 1 small can | corn |
| 2 tbsp | chopped red pepper |
| 1 clove | garlic, minced |
| 1 cup | rice |
| 14 1/2oz can | chopped tomatoes |
| 1 tsp | chili powder |
| 1/2 tsp | cumin |
| Salt | |
| pepper to taste | |
Heat oil in a medium saucepan. Sauté onion and pepper until tender. Add garlic and cook briefly. Add rice and cook, stirring until slightly toasty. Meanwhile drain the tomatoes, reserving the juice. Add water to juice to make 2 cups. Add liquid to pan along with remaining ingredients. Bring to a simmer, lower heat, cover and cook until rice is cooked and liquid is absorbed, about 20-25 mins.
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