Spanish Rice

From the kitchen of AnnMarie Barkwell

Sauté until soft:
1/2 c green pepper, chopped

1/2 c onion, chopped

1 Tbsp olive oil


1 can medium stewed tomatoes (regular, Italian or garlic)

If you don’t like chunky tomatoes, put them in blender.

1 small can tomato sauce

1 clove garlic, crushed

1 tsp parsley

1/2 tsp basil

Cook for about 20 minutes.


2 c cooked brown rice (1 c uncooked)

Stir together.

Let set 5 minutes before serving.

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