This recipe is from Rochelle Ricks, who grew up near me in Santa Barbara. I took this recipe from an old Santa Barbara 1st ward cookbook, which was published back in 1998 when my mom was Relief Society President. It is an awesome recipe, and easy! It is excellent served with tacos, enchiladas, even burgers! We always make it when Heather makes fajitas, which, by happenstance, we are having tonight! :-)
1 c. uncooked regular long-grain white rice
1/4 cup vegetable oil
1 small chopped onion
1/2 c. chopped green bell pepper
1 (15 oz.) can stewed tomatoes or tomato sauce (I prefer to use a 14.5 oz. can of petite diced tomatoes in rich juice. I like the consistency better.)
2 c. water
1 beef boullion cube
1 tsp. salt
1 tsp. chili powder
1/2 tsp. black pepper
In a skillet, saute rice in oil until lightly browned. Add onion and bell pepper. Saute until onion is transparent. Stir in remaining ingredients. Simmer, covered, for 30 minutes or until rice is tender and liquid is absorbed. 4 to 6 servings.
1 c. uncooked regular long-grain white rice
1/4 cup vegetable oil
1 small chopped onion
1/2 c. chopped green bell pepper
1 (15 oz.) can stewed tomatoes or tomato sauce (I prefer to use a 14.5 oz. can of petite diced tomatoes in rich juice. I like the consistency better.)
2 c. water
1 beef boullion cube
1 tsp. salt
1 tsp. chili powder
1/2 tsp. black pepper
In a skillet, saute rice in oil until lightly browned. Add onion and bell pepper. Saute until onion is transparent. Stir in remaining ingredients. Simmer, covered, for 30 minutes or until rice is tender and liquid is absorbed. 4 to 6 servings.
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