Spanish Rice

Date: Wed, 18 Aug 93 13:52:38 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
for 1 tablespoon oil; I left it out completely) Add chili powder and
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.