Spanish Rice with Green Beans and Peas
Recipe By: James McNair's Beans and Grains, 1997

Festive; colorful; garlicky and low fat, low salt. Serve with saltier fair! Attractive at buffet.

Servings: 8

olive oil spray
1 large onion
2 large red and green bell peppers
2 ounces chorizo (optional)
1/2 cup sun dried tomato pieces (see detail)
1 cup hot water
fresh orange juice, as directed
1 tablespoon minced garlic, or less to taste
1 teaspoon virgin olive oil, fruity
2 cups short-grain rice, white and/or brown
3 cups low sodium chicken broth, fat free
1/4 cup chopped parsley and/or cilantro
1 tablespoon tomato paste
1 teaspoon paprika, sweet or spicy
1/2 teaspoon saffron threads (optional)
salt and pepper, to taste
2 cups peas, frozen or fresh
1 pound green beans, frozen
olives (optional)
shredded fresh orange zest (threads) for garnish

Cooks note: This rice is sauteed on the stove top and transfered to an oven-proof, shallow baking dish (or use a small paella pan). It goes from stove top to a 375 degree oven.

ONION: slice vertically into thin wedges.
PEPPERS: core and slice lengthwise into 1/4-inch strips
CHORIZO is used for it's spicy flavor. (consider substituting Jimmy Dean's lean and spicy breakfast links.)
BROTH: McNair would use 1 cup dry white wine and 2 cups chicken broth.
GREEN BEANS: young, dark green beans, frozen, one large bag, cut into bites (3/4-inch or so).
OLIVES: 1/2 cup or so of pitted, sliced brine-packed olives; green or black or purple or your preference.
SUN DRIED TOMATOES: Water will be used as cooking broth. Soak the dried tomatoes in 1 cup hot water. Remove the tomatoes with a fork or slotted spoon; chop into thin strips. Strain the water and add fresh squeeze orange juice to get 1 cup of liquid.

Spray a skillet and heat over a medium flame. Brown crumbled and or minced sauce with the onions about 2 to 3 minutes; add peppers and continue to soften for 2 to 3 minutes, adding broth if cooking liquid is needed. Add the sun-dried tomatoes and garlic and stir. Bring the pan back up to temperature; add oil; add the rice and stir until rice grains are well coated and opaque; about 5 minutes. Stir in the soaking liquid with the orange juice, the broth, parsley, tomato paste, paprika, saffron (if using) and pepper. Bring to a boil, stirring constantly but gently; add the salt.

Transfer to an oven dish. Cover tightly with lid or foil and bake about 20 minutes at 375F or about 30-35 minutes at 350F.

Meanwhile, in a saucepan (or in microwave), cook the vegetables; drain and shock in cold water. Set aside to dry.

Remove rice from oven; add beans, peas and olives; stir to toss; add water if necessary. Cover and return to the oven for about 10 to 15 minutes (don't let rice get too dry). Remove from oven and let stand, covered for about 10 minutes.

Before serving decorate with fresh cilantro and/or parsley and orange zest.