Spanish Rice
1 C uncooked rice
1⁄4 C butter, margarine
1⁄2 medium onion, sliced or diced
1⁄2 green bell pepper, diced (I freeze at least one pepper to have on hand—chop and freeze)
2 c diced canned tomatoes with juice
1 tsp salt
Black pepper to taste
Hot pepper or pepper flakes to taste (I use roasted and peeled frozen Anaheim Peppers from my garden)
1 tsp chili powder
1⁄2 C water
1 can black beans (rinse and add after rice is cooked)
Brown the rice in butter in a heavy pan (optional)
Add other ingredients and bring to boil
Cover, reduce heat to simmer, cook 30 min (no peeking) Serves 4 (can double but results are not as good)
Optional ingredients:
Pulled pork
Chicken (can even be used as a casserole if you add lots of chicken) Bacon
Cilantro after it has cooked
Better if cooked an hour ahead of time, then taken off the heat and left to sit for 1⁄2 hour to allow the rice to absorb all the liquid and flavors. Even better the next day.
This recipe is so inexpensive to make and can be made from ingredients on hand—good for food storage option.
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