Spanish Rice

38 EDT

From: jfrawley

mailbox.syr.edu

This is from The New Laurel's Kitchen Cookbook. Since I don't have my

mock mac'n'cheese recipe perfected yet, I thought this might do for some

people who are craving a hearty casserole type dish. It's pretty good,

but I recommend spicing it up more. Use your own judgement.

SPANISH RICE

3 cups cooked brown rice

1 onion choppsed

4 stalks celery (I skipped this; I don't like celery much)

1 large green pepper

2 cloves garlic

1 teaspoon chili powder

1 teaspoon cumin

1 cup chopped tomatoes

1 teaspoon salt

1/2 teaspoon oregano

1/4 teaspoon pepper

Rice should be warm.

Water saute onion, celery, pepper, and garlic. (original recipe called

1 tablespoon oil; I left it out completely

cumin. When fragrant, add tomatoes, salt oregano, and pepper. When

tomatoes are cooked through, stir in the rice.

VARIATIONS: For a rich, cheeselike taste, include 1/3 cup cornmeal with the rice when you first cook it. Then, when making the Spanish Rice, increase

the tomato a little. (I did this, and it's pretty good)

MY VARIATIONS: I added coriander (ground) to the list of spices and increased

the black pepper. I like my food spicier than her recipes usually are.

I sprinkled a bit of nutritional yeast on mine at the table.