1/2 Cup Chopped Green Pepper 2 Tablespoons Cooking Oil 1/4 Cup Chopped Onion 1 Cup Minute Rice 2 Tablespoons Chopped Green Chilies 1 14 Ounce Can Stewed Tomatoes, 1 Clove Garlic, Minced -Reserve Liquid 1/2 Teaspoon Dried Basil 1 Teaspoon Salt 1/2 Teaspoon Dried Rosemary 1/8 Teaspoon Pepper
In large skillet, cook green pepper, onion, chilies, garlic, basil, rosemary in hot oil until vegetables are tender. Drain stewed tomatoes well, reserving liquid, and chop well. Add water to tomato liquid to equal 1 Cup. Stir rice and tomato liquid into vegetables. Add chopped tomatoes, salt and pepper. Cook covered over low heat until liquid is absorbed and rice is done.
1984 Recipe - Jean Hansen (Modified 2012 - April Ferre)
"It's nice to have a good Spanish Rice recipe to accompany your Mexican fiesta." - April Ferre
