Teresa's Spanish Rice
Yield
4 servingsPrep
5 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
|
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | each |
garlic cloves
1 ts cumin, 1 ts paprika |
|
| 1 | teaspoon |
cumin
|
|
| 1 | teaspoon |
paprika
|
|
| ½ | each |
sweet red bell peppers
chopped |
|
| ½ | teaspoon |
oregano
|
|
| 1 | cup |
brown rice
|
|
| ½ | teaspoon |
salt
|
|
| 2 | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
|
|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
1 ts cumin, 1 ts paprika |
|
| 5 | ml |
cumin
|
|
| 5 | ml |
paprika
|
|
| 0.5 | each |
sweet red bell peppers
chopped |
|
| 2.5 | ml |
oregano
|
|
| 237 | ml |
brown rice
|
|
| 2.5 | ml |
salt
|
|
| 473 | ml |
water
|
|
Directions
Chop onion and sauté in oil with garlic clove.
When onion is translucent, add cumin, paprika, and red bell pepper and cook a moment more, until spices are fragrant.
Mash garlic clove with a fork. Add oregano, rice, salt and water.
Bring to a boil, then reduce heat and simmer on lowest flame for about an hour, until done.
