No burrito is complete without Spanish rice. This post is part three of my Mexican food series. Here are the ingredients you need for the rice:

• 1 tbsp butter
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper (I used a purple one but any bell pepper is fine)
• 1 tsp chili powder (My chili powder is old and I bought it before I started trying to be plastic-free. I’m going to buy it in bulk when I run out.)
• 1 cup chopped tomatoes
• 1 1/2 cups water
• 3/4 cup long grain white rice, rinsed (I bought it in bulk with a cloth bag)
• 1 minced serrano pepper
• salt and pepper to taste

Melt butter over medium heat in a medium pot. Add onions and bell peppers. Cook until soft, about five minutes.

Add chili powder, tomatoes, rice, serrano pepper and water.

Bring to a boil; reduce heat and simmer, covered for 18-20 minutes. If you’re like me and you always burn rice, check it frequently to make sure it doesn’t burn.

Enjoy! If you liked this Mexican food post, check out my post on refried beans and my post on guacamole.