Spanish Brown Rice

Posted by: Patti Beth in LA 11-04-99 3:46 PM

Spanish Brown Rice

1 Tbs. oil
3/4 cup brown rice
1 small onion, thinly sliced, or diced
1/4 cup diced green bell pepper
1 (16 oz.) can tomatoes cut up
1 1/4 cup water
1/4 cup dry sherry (optional)
1 chicken bouillon cube, or 1 tsp. bouillon granules
1/4 tsp. each: sugar, salt and ground black pepper

Heat oil in 10-inch skillet over medium heat, or in electric skillet. Add brown rice, onion and bell pepper and cook until vegetables are crisp-tender, stirring, for about 5 minutes. Add tomatoes and their liquid, water, sherry, bouillon, sugar, salt and pepper. Cover and simmer until liquid is absorbed, and rice is tender-crunchy, about 45-50 minutes.

Can also be finished in oven at 350 degrees 45-50 minutes.

Makes 5-6 servings.

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