Nicaraguan Rice

A Central American take on white rice that I absolutely love. To me it is much better that just steaming some white rice and maybe adding some butter and salt to spice it up. The vegetables add loads of flavor, this rice comes out tender, delicious, and not sticky. A perfect side dish, and a great base to put some meat and sauce on top of.

Ingredients:
4 Tb canola oil
2 c Long Grain white rice
½ bell pepper (green)
½ onion (white)
½ tsp salt
3 c water

Prep:
Slice (not dice) your onion and bell pepper.

Cooking:
Add your oil bell pepper and onion to a medium pan and saute for about 5 mins. Then add your rice stirring frequently and taking care not to burn. Once the rice appears pearly, add your water and cook on high heat until you see holes coming through the rice. Then lower temp to low, cover and let simmer for 15 mins. Rice will be fluffy when done.