Spanish Rice

1. 1

   Melt butter in large skillet over medium heat. Add peppers and onions and cook until slightly soft, about 4-5 minutes, stirring several times. Turn heat to medium low and add garlic and cook for about 1 minute, stirring constantly so the garlic does not burn. Remove vegetables to plate.

2. 2

   In same skillet, heat oil over medium heat. Add rice and cook just until it begins to brown. Stir in chicken broth and salsa-style tomatoes. Return pepper and onion mixture to skillet. Bring the mixture to a full boil.

3. 3

   Cover with a tight fitting lid and turn to simmer. Do not peek. Cook for 20 minutes or until all the liquid has been absorbed. Remove from heat and let set for 5 minutes. Fluff with a fork.

* Per serving · 4 servings · Values may vary.

No additional tips available.