Shelly's Recipe

SPICE TEXAN RICE

Category: Rice/Risotto

1 cup long grain rice
3 tbsp vegetable oil
1 can diced original Rotel tomatoes
1 small onion, chopped
Salt and pepper, to taste
1/2 green and red bell pepper, chopped
1 tsp chili powder and garlic powder
2 cups chicken stock

In a saucepan, brown rice in oil over medium heat. Stir constantly, to avoid burning. When the rice is brown, add the chopped vegetables and seasonings. Turn the heat to high and cook for 1 minute stirring constantly. Add Rotel and then the chicken stock. Bring to a boil. Cover, reduce heat and simmer for 20 minutes. Remove from heat and let stand for 10 minutes. Serves 6-8 servings.