Kate's Cuisine

May 12 2011

Spanish Rice

1 cup vegetable stock $0.50
1 cup water Free
1 cup long grain rice $0.28
2 teaspoon olive oil $0.36
1 onion, diced $0.17
1 clove garlic, minced $0.01
1 green bell pepper, roasted and chopped $0.45
1 red bell pepper, roasted and chopped $0.45
2 cups canned crushed tomatoes, drained    $1.98
1/4 cup green olives, sliced $0.80
1 tablespoon fresh basil, chopped $0.17
Salt and freshly ground pepper $0.02

Total Cost   $5.19

1.) In a medium saucepan over high heat, bring vegetable stock and water to a boil. Add rice, return to boil, then turn heat to low. Cover saucepan and simmer 15 – 20 minutes until the liquid has just absorbed and rice is tender.

2.) Heat olive oil in a heavy non-stick skillet over medium heat. Saute onions and garlic for 5 – 7 minutes, or until onions are translucent. Stir in green and red peppers and saute another 4 to 5 minutes. Add tomatoes, olives, basil, salt and pepper and simmer another 4 – 5 minutes, stirring occassionally. Add cooked rice to vegetable mixture. Cook until heated through.

3.) Serve and enjoy

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