Recipe(tried): Spanish Rice (using tomato juice)

SPANISH RICE

2 tablespoons butter
2 tablespoons yellow onions, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, 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

In a sauce pan that has a tight fitting cover, melt the butter and saute the onions and bell peppers 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 medium & cook uncovered until the water disappears & small craters form in the surface.

Lower the heat to Low. Add the chopped tomato and move the rice from the bottom up. Cover and cook for 20 minutes until the rice is done. It will be perfect.

Makes 4 servings