Spanish rice
Yield: 4 servings
Ingredients:
- 3 c Cooked rice 1 sm Red pepper; finely diced
- 3 tb Olive oil 2 Ripe tomatoes
- 1 md Onion; finely diced - peeled seeded and diced
- 1 tb Finely minced garlic Salt and pepper; to taste
- 1 sm Green pepper; finely diced
Instructions:
COOK THE RICE according to the instructions on the package and keep warm. Heat the oil over medium heat in a large skillet and add the onions. Cook stirring about 5 minutes. Add the garlic and cook another minute. Add the peppers and tomatoes cover and cook about 5 minutes. Add the rice mix replace the cover and cook another minute or so. Taste for salt and pepper and serve immediately. Michael Roberts Prodigy Guest Chefs Cookbook
