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Title: Spanish Rice
Categories: Ethnic Spanish Rice
Yield: 4 Servings
| 3 | c | Cooked rice |
| 3 | tb | Olive oil |
| 1 | md | Onion; finely diced |
| 1 | tb | Finely minced garlic |
| 1 | sm | Green pepper; finely diced |
| 1 | sm | Red pepper; finely diced |
| 2 | Ripe tomatoes peeled, seeded and diced | |
| Salt and pepper; to taste |
COOK THE RICE according to the instructions on the package and keep warm. Heat the oil over medium heat in a large skillet and add the onions. Cook, stirring, about 5 minutes. Add the garlic and cook another minute. Add the peppers and tomatoes, cover and cook about 5 minutes. Add the rice, mix, replace the cover and cook another minute or so. Taste for salt and pepper and serve immediately.
Michael Roberts, "Prodigy Guest Chefs Cookbook"
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