Sauté onion and bell pepper in oil until tender. Add rice and fry until lightly brown, stirring occasionally. Add tomatoes and fry a little longer. Add water, vinegar, salt and pepper, and cover. Let cook over low fire until fluffy, stirring occasionally.
Variation: Add 2 tablespoons capers in liquid.
This Spanish Rice recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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