Spanish Rice

This is my very favorite version of Spanish Rice. I actually don't like any other Spanish Rice recipe that I can recall ever trying, including packaged mixes. This is also very easy to make; the process is a lot like making Rice-a-Roni. The leftovers are great too!

Spanish Rice

2 Tbsp vegetable oil

1 cup uncooked rice

1 onion, chopped

1/2-1 green bell pepper, chopped

1 clove garlic, minced

1 (10-14 oz) can diced tomatoes (with diced chilies or jalapeños optional)

2 tsp chili powder

1 tsp salt

1 can diced green chilies/ jalapeños optional)

2 cups water or chicken broth

Heat oil in deep skillet over medium heat. Sauté rice, onion, green bell pepper and garlic until rice is browned and onions are tender. Stir in water, tomatoes (undrained), chili powder, and salt. Cover and simmer for 30 minutes or until rice is cooked and liquid is absorbed.