Spanish Rice II

Name: Spanish Rice II
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 2 tablespoons vegetable oil; 1 onion, chopped; 3 garlic cloves, minced; 1 jalapeno pepper, minced; 1 1/2 cups texmati rice; 2 1/2 cups water; 1 (14 ounce) can diced tomatoes, undrained; 1 tablespoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon salt; pepper

Submitted by ratherbeswimmin

"In ‘The Everything Tex-Mex Cookbook’"

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Ready In:: 1hr
Ingredients:: 11
Serves:: 6

ingredients

2 tablespoons vegetable oil
1 onion, chopped
3 garlic cloves, minced
1 jalapeno pepper, minced
1 ¹⁄₂ cups texmati rice
2 ¹⁄₂ cups water
1 (14 ounce) can diced tomatoes, undrained
1 tablespoon chili powder
¹⁄₂ teaspoon cumin
¹⁄₂ teaspoon salt
pepper

directions

In a large saucepan, heat vegetable oil over medium heat and cook onion, garlic, and pepper until crisp-tender.
Add rice; cook and stir for 5-8 minutes until rice becomes opaque.
Stir in remaining ingredients and bring to a boil.
Cover and decrease heat, and simmer for 20-30 minutes or until rice is tender.
Let stand off heat for 5 minutes.
Fluff with fork and serve.