Spanish RiceServes 6-8
3 cups rice
1 onion, chopped
3 cloves garlic, minced
pepper flakes to taste
Salt to taste
2 cans chopped tomatoes with chilies (10 oz each)
4 cups water
Saute rice over medium heat until most grains are white. Add hot pepper flakes and stir for a few minutes more. Add garlic and onions, and lower heat slightly. Saute until onions are translucent.
Pour canned tomatoes into 1-cup measuring cup, and put any excess in with the next cup of water. Repeat for next can. The canned tomatoes count as a cup of water, and you should have 6 cups total.
Salt to taste. (Be careful! Salt will bring out the heat in the pepper!) Bring to a boil, lower heat and cook for 25-35 minutes, as needed.
Fluff with a fork before serving.