A delightful twist on classic Spanish rice, this recipe is both flavorful and easy to prepare.
Heat a large skillet over medium heat and add a drizzle of oil.
Using a non-stick skillet can prevent the rice from sticking and burning.
Add the uncooked rice and diced onion to the skillet, stirring occasionally until the rice is golden and the onion is soft.
Stirring frequently ensures even browning of the rice.
Mix in the diced green bell pepper and cook for another 2 minutes.
Adding the bell pepper at this stage keeps it slightly crunchy.
Pour in the tomato sauce, water, chili powder, garlic powder, and salt. Stir well to combine.
Ensure the liquid covers the rice evenly for uniform cooking.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 25 minutes, stirring occasionally.
Check the rice occasionally to ensure it doesn't stick to the bottom.
Once the rice is tender and the liquid is absorbed, remove from heat and let it sit covered for 5 minutes before serving.
Letting the rice rest allows it to absorb any remaining moisture and enhances the flavor.
Fluff the rice with a fork and serve warm. Enjoy your savory Spanish-style rice!
Garnish with fresh cilantro or a squeeze of lime for added freshness.
