| Ingredients: | |
| 1 |
Medium onion, chopped |
| 1 | Small green bell pepper, seeded and chopped |
| 1 tsp. | Olive oil |
| 1 Cup | Uncooked rice |
| 2½ Cups | Water |
| ¾ tsp. | Chili powder |
| 1 tsp. | Garlic powder |
| 1 (8 oz.) | Can of Tomato sauce |
| 1 | Can of Ortega chilies |
| Salt and Pepper to taste | |
| Garnish with cilantro |
CHeat oil in a nonstick skillet over medium heat for 1-2 minutes. Cook onion and uncooked rice in the oil for 5 minutes, stirring frequently. Stir in the bell pepper, water, chili powder, garlic powder, tomato sauce, Ortega chilies and salt and pepper to taste. Heat to boiling over high heat, stirring occasionally. Reduce heat, cover, and cook about 25 minutes or until rice is tender and tomato sauce is absorbed. Serve with cilantro garnish.
Makes 6 servings
Serving Size: 6 ounces
Enjoy!
