Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 2 tablespoons yellow onions chopped

  3. 1 cup rice white long grain

  4. 1/2 cup tomato juice

  5. 1 cup hot water

  6. 2 chicken bouillon cubes

  7. 3 dashes bottled hot pepper sauce

  8. 2 teaspoons chili powder

  9. 1 pinch black pepper

  10. 1 roma tomato chopped

  11. 2 tablespoons red bell peppers chopped

  12. 2 tablespoons green bell peppers chopped

Instructions Jump to Ingredients ↑

  1. In a sauce pan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, hot water, bouillon cubes, pepper sauce, chili powder, and black pepper. Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes. Do not stir, do not look under the lid, do not worry !! Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes and chopped peppers and put the lid back on quickly. Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes. Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. Yield: serves 4


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