Tonight was our friend Arthur's second birthday celebration. We had a pot-luck fiesta at his house with a bunch of friends. My contributions were black bean & corn salad and this rice dish. I had to make the rice a day in advance and refridgerate it, because I didn't have enough time to make it before our dinner. Then I just completed the rest of the dish today. Chopped jalapeno or canned chiles would be great in here as well, or you could use a can or rotel and leave out the fresh tomatoes. This dish adapts easily to whatever you have on hand.
Spanish Rice
-2 Tbsp olive oil
-2 cups dry brown rice, cooked according to package directions.
-1/2 green pepper, diced
-1 yellow onion, diced
-2 cloves garlic, minced
-1/8 tsp cayenne pepper
-2 tsp salt
-fresh ground black pepper
-2 Tbsp sugar
-6 roma tomatoes, seeded and diced
-1 tsp oregano
Heat oil in large pot over medium high heat. Add green pepper and onion to the pan, cooking until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes, salt, sugar, pepper, oregano and cayenne. Cook until the tomatoes release their juices, about 5 minutes. Stir in rice until well incorporated.
Shannon
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