Spanish Rice
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 2 cups brown rice | Uncooked |
| 1 cup onion | Washed, peeled and thinly sliced |
| 4 cups water | |
| 2 cup canned no added salt tomatoes | |
| 1 teaspoon salt | |
| 1 tablespoon chili powder | |
| 1 teaspoon paprika | |
| 1 green pepper | Washed, seeded and minced |
| 1 pressed clove garlic |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oil in pan to medium high heat. | |
| 2 | Stir in rice and onions, cook until golden brown. | |
| 3 | Add the tomatoes, water, salt, paprika, green pepper, chili powder and garlic. | |
| 4 | Seam the rice in a double boiler for about 1 hour. Stir frequently. | |
| 5 | Add water if the rice becomes too dry. | Internal temperature 135 F. |
Posted in Side Dish, Starch Side Recipes
