Wednesday, August 28, 2013

Spanish Rice

Spanish Rice
from Ann Rodman

1 cup white rice
1 3/4 cups water
1 cup salsa
1 small red onion, chopped
1/2 red pepper, diced
1/2 cup (or more) black olives, roughly chopped
1 tsp. chicken bullion (powder, cube, or base)
1 tsp. ground cumin
1/2 tsp black pepper
2 tbsp butter

Melt butter in large skillet over medium-high heat.  Add onions and peppers to the pan.  Saute until starting to soften, about 3 minutes.  Add rice to the pan and cook, stirring often for 2 minutes.  Add cumin, pepper, olives, salsa, bullion, and water.  Stir to combine and bring to a boil.  Once boiling cover with lid, reduce heat to low, and cook for 20-25 minutes.  Remove cover and fluff with fork before serving.

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