Spanish Rice

My family loves Spanish Rice. It can go with so many dishes. Although this recipe calls for canned Mexican-style diced tomatoes,  we often use our home canned tomatoes and salsa juice. When preparing this meal, make sure there is enough liquid in the pan. You need enough liquid to completely cover the rice. 

Sometimes, our rice does not get soft within that time limit, so we will keep adding tomato juice or water to our rice and continue cooking it with the lid off. Depending on the amount of heat you want, you can omit the jalapeno peppers.

Ingredients

1/4 c. butter
1 c. uncooked rice
2 14 1/2 oz. can Mexican-style diced tomatoes
3/4 c. tomato juice
1-2 jalapeno peppers, chopped
1 onion, chopped
1 clove garlic, minced
Salt and pepper to taste

Directions

Melt the butter in a medium size pot.  Add the onions, garlic and jalapeno pepper. Cook and stir until softened.

Stir in the Mexican-style diced tomatoes and tomato juice.When it is heated through and starting to bubble, add the rice.Bring to a boil. turn the heat down to a simmer. Cover and cook for 30 to 40 minutes or until the rice is tender.

Serve with some sour cream, or cheese if desired.