Spanish Rice

My oldest daughter made this one night to accompany our supper and it was very good.  What a healthy and inexpensive side dish!  It would also make a quick and yummy lunch when wrapped up in tortillas with leftover corn, refried beans and a little bit of cheese.  And, to be honest, this rice could be a main dish with a side of green veggies or black beans.  This is the kind of “meal” my husband and I subsisted on as married college students!

2 T. oil
1 c. brown rice (long grain)
1/2 c. chopped onion

Cook rice and onion in oil until rice is lightly browned.  Then, add the following:

2 1/2 c. water
1 t. salt
1 t. chili powder
1/2 t. garlic powder
1/2 c. chopped bell pepper
1 pt. (or 1 cup) diced tomatoes

Bring to a boil, then reduce heat and simmer for about 30 minutes, tighly covered.  Stir occasionally.

Makes about six servings.

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