Spanish Rice

One of the most difficult parts of cutting dairy out of my diet is that most side dishes I like include cheese or milk. (Which means I can't eat them anymore.) I'm finding new foods to replace these, but it's a slow process. This rice is something I combined together after doing some internet searching and it goes very well with chicken.

The amounts listed below should work fine. The only things I don't measure are the peppers, onion, or taco seasoning. The amounts you use will depend on how much you like those flavors. I forgot to add the garlic while making the rice this last time. It is much better with the garlic, so don't forget the garlic. This recipe is also for one serving, which means you may need to adjust it accordingly. And finally, you can use white rice, but it's the same thing as brown rice, just naked.

Spanish Rice
1/4 C brown rice
3/4 C water (or go with what the bag of rice says)
2 T bell pepper, chopped
2 T onion, chopped
1 clove garlic, minced
2 T salsa
1/4 t taco seasoning
1/2 T canola oil

Chop up the peppers, onion, and garlic.

(garlic not pictured due to forgetfulness. peppers icy looking due to being frozen.)

Measure out rice, salsa, and water. Set aside.

(thought you might like to see some salsa)

Saute the peppers, onion, and garlic in the oil over medium low heat until the onion starts to turn translucent. (not pictured because my phone decided to restart at this point.)

Add the rice and saute until browned.

Pour in the water and salsa along with the desired amount of taco seasoning. Stir it all together and then bring it to a boil.

Cover, reduce heat, and simmer according to directions on the rice bag. Rice should be cooked properly.

Caution, the rice will be very hot. I have not learned this yet and I keep burning my mouth.

Enjoy!