<< Back Spanish Rice
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!"][/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.