MEXICAN-STYLE SPANISH RICE

SERVES 6 to 8

I usually serve this with a Mexican meal. It is very good and easy. You can make it even healthier by using long grain brown rice and adjusting the cooking time per the box instructions. If you are not a cilantro fan, you may substitute fresh parsley.

INGREDIENTS

2 teaspoons olive oil

1/4 cup chopped onions

1/4 cup chopped peppers

3 large cloves garlic, minced

1 cup long grain rice

4 tablespoons tomato paste, preferably no salt added

1/2 teaspoon cumin

1 teaspoon oregano

1 tablespoon chopped fresh cilantro (substitute dried if not available)

2-1/2 cups water

Salt and pepper to taste

Heat olive oil in saucepan over medium-high heat. Add onions and peppers. Sauté until tender, about 5 minutes. Add garlic and sauté for an additional minute. Add the raw rice and sauté until slightly golden. Add tomato paste and seasoning; sauté an additional 2 minutes. Increase heat to high. Add the water, salt and pepper. Stir once to combine; bring to a boil. Reduce heat to low, cover, and cook until rice is done and all moisture is absorbed, about 20 minutes for white rice, about 45 minutes for brown. Remove from heat and let set about 5 minutes before stirring. Serve as is or garnish with grated sharp cheese, guacamole, chopped onions and/or sour cream.

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