Monday, February 1, 2010

Spanish Rice

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.


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