Spanish Rice

One memory I have of my mother is cookbooks. She gave me and my sisters-in-law cookbooks many times at Christmas. This recipe is actually from a cookbook she gave all of us one year (Texas Tastes). It's a great cookbook and I use it often. I will treasure my books forever. This recipe is by Velma Wilson from LaPorte, Texas (giving credit where credit is due) and it is GREAT. The key is to follow the directions EXACTLY. (However, I DO add more cumin and garlic powder than is called for...I just add it to taste.)

Spanish Rice:

2 cups rice

1/2 cup oil

1 cup onion

1 cup bell pepper

1 - 10 oz. can Rotel tomatoes

1 - 8 oz. cans tomato sauce

3 cups water

2 teaspoons garlic powder

1 teaspoon cumin

1/2 teaspoon salt

Lightly brown rice in oil. Add chopped onion and bell peppers and saute. Add tomatoes, tomato sauce, water, and seasonings. Bring to boil, stir once, and reduce heat. Cover and simmer 40-45 minutes. DO NOT STIR and DO NOT TAKE LID OFF until time is up.