Spanish Short Grain
|Olive oil||15 Milliliter (1 Tablespoon)|
|Bell pepper||1 , chopped|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Short grain brown rice||1 1⁄2 Cup (24 tbs) (Uncooked)|
|Canned chopped tomatoes||14 1⁄2 Ounce, strained (With Juice Reserved)|
Heat oil in 4-qt thick-walled skillet or saucepan with tight-fitting lid.
Saute bell pepper, onion and garlic in oil briefly.
Add rice and stir.
Add liquid, including juice from tomatoes, to equal 3 cups.
Bring to boil, reduce heat to low, cover and simmer for 30 minutes.
Add tomatoes, cover and continue cooking for another 15 minutes.