Spanish Rice

• 2 tablespoons butter
• 1 cup long-grain white rice
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 2 1/2 cups canned tomatoes, diced or stewed
• 1/2 cup chopped pimiento
• 1 teaspoon salt
• Dash of cayenne pepper
• Tabasco sauce to taste

1. Preheat the oven to 375F.
2. Grease a 9 x 12 x 2-inch casserole dish
3. Melt the butter in a medium saucepan over medium-low heat.
4. Add the rice, onion, and green pepper and saute for 8 to 10 minutes, or until the rice is slightly browned and the vegetables are softened.
5. Stir in the tomatoes, pimiento, salt, cayenne, and Tabasco.
6. Transfer the rice to the prepared baking dish, cover tightly with aluminum foil, and bake for 30 minutes.
7. Remove the dish from the oven, stir the rice, and check for tenderness.
8. If the rice is tender but too soupy, cook another 5 minutes.
9. If the rice is dry but not tender, add 1/2 cup water and return to the oven, covered, for another 5 minutes, or until the rice is done.
10. Great with chicken, beef, or pork.

butter, longgrain white rice, onion, green pepper, tomatoes, pimiento, salt, cayenne pepper, tabasco sauce

Taken from www.epicurious.com/recipes/food/views/spanish-rice-388980 (may not work)