Recipe: Spanish Rice

Spanish Rice
Serves 4
A must with southwestern dishes of all kinds. This recipe is simple to make and holds up well in the refrigerator for leftovers.

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

In a saucepan that has a tight fitting cover, melt the butter and saut the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder and black pepper. Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes. Do not stir, do not look under the lid. Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on . Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes. Stir in the tomatoes and peppers and serve.