Spanish Rice

OH for the Love of Food & Booze

1 16-oz can Stewed tomatoes

1 clove Garlic; minced

1 ¼ c Water

1 ts Chili powder

⅔ c Long grain rice

½ ts Salt

½ c Onions; chopped

⅛ ts Pepper

If using rice cooker, dump all ingredients in, cover and press "on".

Stovetop method: In medium saucepan stir together all ingredients. Bring to a boil. Reduce heat and simmer covered about 30 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat and let stand for 10 minutes.

Added info: Varieties of 16 ounce tomatoes like with green peppers etc. change and enhance flavor. I like large chunks of onion for texture and flavor. Use 2 tsp chili powder if you like it hotter.

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