Easy Spanish Rice Name: aimee sauer Base: MCAS Beaufort, SC Recipe: 1 cup instant white rice 2 cans diced tomatoes undrained 1/2 of a large onion diced 1 bell pepper diced 1/2 cup frozen peas 1 1/2 cups water 1 tsp. garlic salt 1 tsp. chili powder 1/2 tsp. cilantro 2 tbs. vegetable oil over a medium heat cook the onion, pepper and rice in the oil until everything is translucent and tender (about 5 minutes). Add everything else and bring to a boil for about 5 minutes stirring constantly. Reduce heat and simmer until all the liquid is absorbed and the rice is cooked. Stirring every few minutes. The rice should be creamy. You can add extra water if the rice isn't cooked all the way.