Easy Spanish Rice
|Vegetable cooking spray||1 Tablespoon|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned no salt added tomato sauce||16 Ounce (Two 8 Ounce Cans)|
|Canned no salt added stewed tomatoes||14 1⁄2 Ounce, undrained and chopped (1 Can)|
|Long grain rice||1 Cup (16 tbs), uncooked|
|Water||1⁄4 Cup (4 tbs)|
|Chili powder||1 Teaspoon|
|Dried whole oregano||1⁄2 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
Add green pepper and onion; saute 5 minutes or until vegetables are tender.
Add tomato sauce and remaining ingredients to vegetables in skillet.
Bring mixture to a boil; cover, reduce heat, and simmer 25 to 30 minutes or until rice is tender and liquid is absorbed.
Spoon into a serving bowl.