Must rice always be white or brown? Spanish rice solves that one in a neat casserole. It’s a simple side dish, taking about 15 minutes. The key is to use ripe tomatoes for their red color, and cooked rice.
SPANISH RICE
3 cups cooked white rice
2 tablespoons olive oil
1 medium onion, finely diced
1 tablespoon garlic, minced
1 medium green pepper, diced
1 small red pepper, diced
2 medium tomatoes, peeled, seeded and diced
Dash of paprika
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Heat oil in a skillet and cook garlic for two minutes. Add onions and cook about 5 minutes, stirring often.
Add peppers and tomatoes, cover and cook about 5 minutes or until just tender. Mix into the cooked rice, add paprika, cover and cook until rice is heated through, about 5 minutes. Salt and pepper to taste, and garnish with the parsley on top. Serves 4.
Canton Repository
