Spanish Rice

 

2

tablespoons vegetable oil

1

cup uncooked regular long-grain rice

1

medium onion, chopped (1/2 cup)

2 1/2

cups water

1 1/2

teaspoons salt

3/4

teaspoon chili powder

1/8

teaspoon garlic powder

1

small green bell pepper, chopped (1/2 cup)

1

can (8 oz) tomato sauce

1

large tomato, seeded and chopped (1 cup)

• 1 In 10-inch skillet, heat oil over medium heat. Cook rice and onion in oil about 5 minutes, stirring frequently, until rice is golden brown and onion is crisp-tender.
• 2 Stir in remaining ingredients except tomato. Heat to boiling; reduce heat. Cover and simmer 20 minutes, stirring occasionally. Stir in tomato. Cover and simmer about 5 minutes or until rice is tender.