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1 tablespoons vegetable oil
1/3 cup diced onion
3/4 cups uncooked white rice
1/4 cup minced green bell pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 (8 ounce) can tomato sauce
1 teaspoon salt
1 clove garlic, minced
1/8 teaspoon Amarillo (optional)
1 1/2 cups water

In a saucepan, heat vegetable oil over a medium-low heat and sauté the onions. Add rice to pan, and stir to coat grains with oil. Mix in green bell pepper, cumin, chili powder, tomato sauce, salt, garlic, Amarillo, and water. Cover, bring to a boil, and then reduce heat to simmer. Cook for 20 to 25 minutes, or until rice is tender. Stir occasionally. Serve immediately.

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