Spanish Rice from Scratch

A quick note: you can add more protein to make this dish be a dinner on its own! Add some taco seasoned ground beef, chicken or whatever meat you love. This recipe also makes incredible enchiladas!

Ingredients:

• 1 (14.5 oz) can diced tomatoes

• 2 to 3 cups water or chicken broth

• 1 tablespoon olive oil

• 1 bell pepper, chopped

• 1 large onion, chopped

• 1 can black beans

• 1 can green chiles

• 2 cloves garlic, minced

• 1 1/2 cups short grain brown rice

• 1/8 teaspoon cayenne pepper, optional

Let’s Make It:

• Drain tomatoes, save the liquid. Add enough water or broth to make 3 cups. Set aside.

• Heat oil in a 4 quart sauce pan with lid. Add bell pepper, onion, and garlic. Sauté briefly.

• Add rice (and cayenne if you’re using it). Stir.

• Add 3 cups reserve liquid. Bring to a boil. Reduce heat to low, cover and simmer 30 minutes.

• Add tomatoes, black beans and green chiles. Cover and continue cooking 20 minutes. Stir and serve.

• Salt to taste (the amount varies on how salty the broth is you use. I usually end up adding around 1 tsp.)