Spanish Rice Pronto
 
Prep time
Cook time
Total time
 
Spanish Rice Pronto is a quick side dish that goes well with Tex-Mex recipes.
Author:
Recipe type: Side
Cuisine: Tex-Mex
Serves: 4
Ingredients
  • 1 med onion, chopped
  • ½ green pepper, chopped
  • 1 cup rice
  • 1 cup water
  • 1 tsp salt
  • dash of pepper
  • ½ tsp chili powder (or more to taste)
  • 2 (8 oz) cans of tomato sauce
Instructions
  1. Pre-heat the solar oven while preparing the recipe.
  2. Put all ingredients in to a solar safe pot. Cook in the hot solar oven 1 to 1.5 hours until the liquid is absorbed and the rice is tender.
  3. The amount of time needed to fully cook this recipe will depend on how hot your oven gets. The temperature of a solar oven is affected by many variables including the type of oven being used; the type of cookware being used - dark pot vs shiny pot; the weather - bright & sunny or partly cloudy; and how focused the oven is to the sun.
  4. My recipe cooked in one hour at an oven temperature of 275° on a sunny day of 90°
Notes
Originally this was a stove top skillet recipe and used 1⅓ cups of Minute Rice and 1½ cups of water. I reduced the water by ½ cup and used regular long grain rice.

If cooking on the stove top, you can saute the onions and peppers in a little bit of oil prior to adding the rest of the ingredients. For the solar oven, I did not do this, I just added the them raw.

The spices added are very mild. Add additional chili powder for a stronger flavor and substitute salsa for part of the tomato sauce for a stronger flavor.
Recipe by Sunshine On My Shoulder Solar Cooking Guide at https://www.sunshineonmyshoulder.com/spanish-rice-pronto/