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.