Spanish Rice

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 1 cup long-grain rice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano leaves
• 1 (15 ounce) can stewed chopped tomatoes, with liquid
• 2 tablespoons chicken bouillon granules
• 1 1/2 cups water
• 1 fresh lemon
• 1 (8 ounce) can canned corn niblets, drained (optional)
• 1/4 cup green pepper, finely chopped (optional)
• fresh cilantro, chopped (optional)

Recipe

• 1 in large saucepan saute onion and rice in oil over medium-high heat, stirring often, until onion is translucent; about 6-7 minutes.
• 2 stir in cumin, oregano, stewed tomatoes with liquid, chicken bouillon granules, and water. bring to a boil over high heat, stirring often.
• 3 cover; reduce heat to low and simmer for 15-20 minutes, until rice is done.
• 4 note: add can of corn and chopped green pepper during the last 5 minutes of cooking, if using.
• 5 remove from heat; squeeze the lemon in to the hot rice and stir well.
• 6 garnish with fresh cilantro, if desired.
• 7 serve hot, or at room temperature.