Summary
| Yield | |
|---|---|
| Source | the spanish rice part is a mixture of epicurian.com and bh&g recipes, the hot dog credit goes to mom. |
| Prep Time | 45 minutes |
| Recipes | Potluck Favorites |
Description
Ingredients
- 2 tsp. chili powder
- 28oz can stewed tomatoes with juice*
- 1c Chicken Broth
- 3c rice, uncooked
- 1package hot dogs, cut into 1" pieces (I recommend all-beef)
- 1 green bell pepper, diced
- 2clove fresh garlic, minced
- 1tbsp Olive oil
- 1 large onion, diced
- 3 tsp. oregano
- 1 tsp. freshly ground black pepper
- 1c shredded cheddar, montery jack, or pepper jack cheese
- 2 tsp. chili powder
- 28oz can stewed tomatoes with juice*
- 1c Chicken Broth
- 3c rice, uncooked
- 1package hot dogs, cut into 1" pieces (I recommend all-beef)
- 1 green bell pepper, diced
- 2clove fresh garlic, minced
- 1tbsp Olive oil
- 1 large onion, diced
- 3 tsp. oregano
- 1 tsp. freshly ground black pepper
- 1c shredded cheddar, montery jack, or pepper jack cheese
Instructions
In a medium saucepan saute onion and bell pepper in oil until soft, do not let brown. Add garlic and saute for one or two minutes more.
Add the rest of the ingredients and bring to a boil. Reduce heat to a very low simmer and cover. Simmer 25 minutes or until rice is done. Do NOT lift lid until at least 20 minutes has passed, otherwise the rice will not cook properly.
Remove from heat, add shredded cheese, cover again with lid till cheese is melted. Or place in serving dish, add shredded cheese, cover and let cheese melt.
*if you substitute fresh tomatoes for canned, make sure your tomatoes are very juicy or add extra water otherwise the rice will not have enough liquid to cook. You typically need two parts liquid to one part rice for it to cook properly.
Notes
This was always a last-resort recipe when I was young where dinner had to be fast and simple. Ate it alot during the summer when we had to cook around my brother's baseball schedule and mom's Avon route.
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