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Spanish Rice

1 cup long grain white rice
1 tbsp. of olive oil
1 1/4 cup water
1 small to mendium onion, diced
1 small to medium green bell pepper, diced
1 to 2 small green chilies or jalapenos, diced.
1/2 tsp chili powder
1/4 tsp cayene pepper
1/2 cup chopped tomatoes
salt and pepper

Soak the rice for 10 or so minutes (up to twenty, prefereably).
Rince the rice after it has been soaking and let it drain. Heat
the oil in a heavy pot on medium heat. Add onions and sautee until
tender. Add bell pepper and chilies and sautee until soft (a few
minutes). Add the chopped tomatoe, chili powder, cayene and rice,
and sautee that for two minutes. Add the water, stiring. Turn
stove up to high. Bring to a boil, put lid on it and turn down to
low. Let it simmer for eight to ten minutes, checking only
occasionally. When it is still a little moist, take it off the
heat and, leaving the lid on, let the rice steam a bit longer (a
few more minutes or until all liquid has been soaked up by the
rice). Season with salt and pepper (to taste, of course), fluff
with a fork and serve.


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