Rice: Spanish Rice 19 by Recipe Cottage

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	Spanish Rice 19

		Easy Spanish Rice 1 large onion chopped 3 Tbsp olive oil 1 large garlic clove smashed 1 1/2 cups raw long grain rice 28 oz can crushed tomatoes with liquid 1 1/2 cups boiling water or chicken broth salt and pepper, to taste 1 cup chopped green bell pepper, optional 1 small can mushrooms, drained In a saucepan over medium heat, heat oil and cook onion and bell pepper until wilted and soft and then briefly garlic. Stir in raw rice and cook and stir until rice gets a pale tan color. Add tomatoes with liquid, the boiling water or stock and bring to a boil, Cover and simmer until rice has absorbed the liquid and is tender, adding more liquid if needed. Stir in mushrooms if desired. When tender, fluff with fork and serve. Serves 6