This is the best Spanish Rice I have ever had.
1/3 cup vegetable oil
1 1/2 cups uncooked long grain rice
2 med onion
1 med green bell pepper
2 med celery stalks
1 (20 oz) can of crushed tomatoes, undrained
2 teasp ground cumin
2 teasp garlic powder
1 teasp salt
2 (14 oz) cans vegetable broth
1 hot pepper (optional---add more or less depending on how hot you like it.
Finely chop everything or put in a food processor and chop.
1. Heat oil in a Duthoven over medium-high heat. Add rice and cook until golden, about 3 min., stirring constantly. Add all the ingredients and bring to a boil.
2. Reduce heat and cover tightly and simmer 20 min. or until all liquid is absorbed.
The recipe called for adding 1 can of broth with the vegies and the other can after cooking. I added them both with the vegies and it came out great. I also substituted minced garlic for the powdered because I did not have the powdered. This recipe is very forgiving and just as good or better then what they serve in the Mexican Restaurants. Let me know if you tried it and what you think.
Serves 12