Tomato Rice

 Bettie grew up eating Spanish Rice out of a can and so does not like Spanish Rice at all. However, she was willing to try some homemade and as Lyle and I are both rice eaters I was sure willing to try to make some. This is a little different from the recipe I made for years, but we all thought it was excellent.    Another time I think I will add some sliced black olives in the last few minutes of cooking time. This is the amount for three servings it will double easily.

Tomato Rice

¾ cup rice

 ¼ cup chopped onion

½ diced green or yellow pepper

1 small clove garlic peeled and cut in half (for stronger garlic flavor mince)

 ¾ cup water

½ of a 14.5 can of diced tomatoes undrained*

½ teaspoon chili powder

½ teaspoon salt and pepper to taste

Sliced Black olives and/or Jalapeños may be added the last few minutes of cooking tine if desired

  In small saucepan sauté rice, onion and chopped pepper and clove of garlic in  about a tablespoon of oil five minutes or until rice is turning translucent and vegetables are getting tender. Add water to pan and cover and simmer 15 minutes or until almost tender. 

  Add diced tomatoes, with juice, chili powder, salt and pepper. Bring back to a simmer, add the olives if using. Cover and cook for 3 to 4 minutes more or until rice is tender. 

  Fish out the garlic clove before serving if you left it whole or in two pieces.

3 Servings

*The rest of the tomatoes can be frozen for another use.