Arroz Criollo (Early Spanish Rice) Recipe

• 1/2 c. Minced green pepper
• 1/4 c. Minced onion
• 1 x Clove garlic, (chopped)- Or possibly 1/8 teaspoon chopped garlic
• 1/2 tsp Basil leaves
• 2 tsp Warm oil
• 2 c. Water
• 1 c. Regular rice
• 1 c. Tomato, (minced)*
• 1 tsp Salt
• 1/4 tsp Pepper

1. In skillet cook "A".
2. Cook till vegetables are tender.
3. Then stir in "B".
4. Cook covered, over low heat till rice is done, about 20 min.
5. serves 6-8.
6. NOTE- the recipe says 6 - 8 but i think which is as a side dish serving.
7. i could personally eat this entire thing if i was given an hour break in between the two servings.
8. * i love tomatoes and so i use more than the specified 1 c.. i usually use about 1 1/2 - 1 3/4 c. of tomatoes

green pepper, onion, clove garlic, basil, oil, water, regular rice, tomato, salt, pepper

Taken from cookeatshare.com/recipes/arroz-criollo-early-spanish-rice-69611 (may not work)