Basic Spanish Rice

1 Medium Onion – Chopped

1 Bell Pepper – Chopped

1 Clove Garlic – Minced

1 Medium Fresh Tomato Chopped or ½ Cup Canned Diced Tomato, Drained

1 Cup Long Grain White Rice

1 ¾ Cup Chicken or Vegetable Stock – heated

½ Tsp. Paprika

½ Tsp. Cumin (optional)

½ Tsp Chili Powder (optional)

1 tsp. Salt

Ground pepper

Preheat oven to 350

Heat olive oil in an oven proof skillet or casserole. Add onions, garlic and peppers. Cook over medium heat until soft. Add tomatoes and spices. Stir to combine. Add rice and stir to coat rice. Add hot stock and bring to a boil. Distribute the rice evenly in the pot after adding stock but do not stir. This will make your ice turn out sticky. Immediately upon boiling cover and place in oven. Bake for approximately 25 minutes. Remove from oven, uncover and let stand 5 minutes before fluffing with a fork and serving.


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