Another fun recipe to share that I got off of allrecipes.com. I was in search of a Spanish rice recipe to add a side dish for the grown ups last night when I made beef & bean burritos. This one turned out to be really good, however next time I will use more rice because this was a little light on the rice to veggie proportions.

Spanish Rice II

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

Heat oil in a deep skillet over medium heat. Saute rice, onion and bell pepper until rice is browned and onions are tender.

Stir in water and tomatoes. Season with chili powder and salt. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Like I said, next time I'll use 1 1/2 cup rice and 3 cups water to make more rice than veggies. This makes a moist delicious rice that is a distant (better) cousin to the dry coral-colored stuff I usually see at Mexican restaurants. I highly recommend it.