Spanish Rice

This is a wonderful side dish with any Mexican or Tex-Mex dish. I used it under a stuffed poblano pepper (recipe to be posted later in the week). Any way you serve it -- it's easy, fast and deliciously full of flavor.

• 1 can (14 1/2 oz) tomatoes
• 1/2 cup Vidalis onion, sliced
• 1/3 cup green bell pepper, finely chopped
• 2 tablespoons vegan margarine
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons sugar
• 1/4 teaspoon pepper
• 1 bay leaf
• 1/2 cup basmati rice

Drain and coarsely chop tomatoes, reserving liquid. Add water to liquid to make  1-1/3 cups. Set aside. Saute onion and green pepper in margarine in medium saucepan until tender. Add tomatoes, liquid, salt, sugar, pepper and bay leaf. Bring to a boil. 

Stir in rice. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all liquid is absorbed, about 5 minutes. Remove bay leaf before serving.

I served this for dinner under a Stuffed Poblano Pepper, recipe will be posted later this week.