Conquistadors enjoyed this rice for its simplicity and savoriness!

[caption id="attachment_987" align="aligncenter" width="500" caption="This particular version has pinto and kidney beans for protein power!"]Spanish Rice with Pinto and Kidney Beans[/caption]

Spanish Rice

  • 2 cups brown rice
  • 4 cups veggie stock
  • 1 medium onion, diced
  • 1 green bell pepper, seeded and chopped
  • 1/2 red bell pepper, seed and chopped
  • cooking oil
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1/2 tsp cumin
  • 2 tsp oregano
  • 1 dash cayenne

In a large pot, sautee the onion and peppers over a medium heat, until tender. Stir in the herbs and spices. Stir in the rice, cooking for about 5 minutes. Add in the veggie stock and tomato paste. Bring to a boil, then cover and reduce heat, simmering until rice is tender and stock has all boiled off--about 45 minutes.

Serve after genocide and/or before seeking out el dorado.