Spanish Rice

[Sylvia]

Nearly all recipes using rice are for large quantities. OK refrigerate and use later, but the extra usually ends up in the bin. These quantities are just enough for 2 and is great with a couple of slices of baked ham.

Spanish Rice

Serves 2

1/2 cup chopped onion
1/4 cup green bell pepper chopped
3/4 tsp olive oil
1 1/2 oz green chillies, drained
1/2 cup white rice
3/4 cup canned tomatoes
3/4 tsp white vinegar
1/4 Tbsp salt
1/4 Tbsp pepper

Heat oil in a large pan over medium-high heat; add onion, bell pepper, chillies and rice.

Sauté until rice is browned and vegetables are tender, about 5 minutes.

Add undrained tomatoes and vinegar to pan stir. Cook, stirring frequently, until liquid is absorbed and rice is tender, about 5 minutes.

Add salt and pepper, mix. Spoon rice into a serving bowl.

Sylvia