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Spanish rice
Nb persons: 0
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Source:
| 2 cups | water |
| 1 cup | rice |
| 1 Tbsp | margarine |
| 1 | onion |
| 1 | green pepper |
| 1 stalk | celery |
| 1 1/2 cups | canned tomatoes |
| 1/4 tsp | salt |
| Pepper | |
| Oregano | |
| Basil | |
| 1/4 cup | grated cheese |
1. Bring water and rice to a boil in med saucepan with tight fitting lid. Stir with a fork. Cover again with lid. Turn down heat to low simmer for 15-18 min. Do not peak.
2. Chop onions, celery and green pepper.
3. In a frying pan melt margarine and add veggies. Stir until biggies are tender. Add tomatoes, salt, pepper, oregano and basil. Mix well. Keep warm on lowest setting.
4. Add cooked rice to tomato mixture and stir together. Heat 5 min on simmer.
Serve with grated cheese.
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