Classic Spanish Rice
|Rice||1 1⁄2 Cup (24 tbs)|
|Onion||1 , cut into thin wedges|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Green pepper||1 Small, diced|
|Prepared mustard||1⁄2 Teaspoon|
|Sliced stuffed green olives||1 Tablespoon|
Cook and stir rice, onion and garlic in hot butter in large skillet over medium heat, stirring frequently until mixture is lightly browned.
Stir in remaining ingredients except olives.
Bring to a full boil.
Cover; remove from heat.
Let stand 5 minutes.
Fluff with fork.
Garnish with olives.