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Spanish Rice     Back to Mexican Dishes     Printer Friendly Page

Recipe By Orville
Serves 4
Preparation Time 0:25

1/4 cup olive oil
1 1/2 cups long-grain rice
1 1/2 teaspoons salt
1 can rotel tomatoes
1 teaspoon cumin
1/2 teaspoon chili powder

Add the olive oil to a medium sauce pan and heat. When the oil is hot add the rice and cook stirring constantly until rice starts to brown. Add the salt, cumin, and chili powder and mix well. Add the rotel tomatoes with enough water (about 2 1/4 cups) to make 3 cups of liquid. Add the liquid and stir. Cover and let it come to a boil. Turn heat to low and cook for 20 minutes. Do not remove lid until rice has cooked for the full 20 minutes. When finished stir to blend in the rotel tomatoes.