Recipe: Spanish Rice (3)

Spanish Rice
Serving Size : 6

2 Tablespoons olive oil
1/2 large bell peppers -- chopped
1 medium onions -- sliced thinly
1 Clove garlic -- minced
1/2 Teaspoon dried basil
1/2 Teaspoon rosemary
1 Cup long-grain rice
1 Cup tomatoes -- peeled and chopped
1/2 tsp salt
1/8 tsp cayenne pepper
2 c water

In a skillet saute green pepper, onion, and garlic in olive oil until tender. Stir in herbs, rice, chopped tomatoes, salt, pepper, and water. Bring to a boil over moderately high heat. Cover, turn heat to low, and cook for about 20 minutes or until rice is done.

SKILLET SPANISH RICE

Yield: 6 servings

1 lb Lean ground beef
1 md Onion; chopped
1/2 c Diced green pepper
1 c Uncooked rice
1 ts Chili powder
1/2 ts Salt
1/2 ts Ground black pepper
8 oz Tomato sauce
1 1/2 c Water

Cook beef, onion and green pepper in large skillet over medium heat; drain fat. Stir in rice, chili powder, salt, pepper, tomato sauce and water; bring to a boil. Reduce heat, cover, and simmer 15 to 20 minutes or until rice is tender.

FAT FREE SPANISH RICE

4 cups rice, cooked as usual

SAUCE:
1 onion chopped
4 cloves garlic, minced
1 stalk celery
1 bell pepper
1 zucchini, chopped
2 cans tomato sauce
1 16 oz can chopped tomatoes
2 teaspoons southwest seasoning mix (recipe follows)

Saute onion, garlic, celery, bell pepper, zucchini in a little water or veggie broth. When tender add the tomato sauce, tomatoes and spices and simmer for about 20 mins. or while the rice is cooking.

When rice and sauce are finished cooking combine the two. If you have any cilantro in the house, you could add some chopped to the finished product.

SOUTHWEST SEASONING MIX

2 T's chili powder
2 T's paprika
1 t T ground coriander
1 T garlic powder
1 T salt
2 t's ground cumin
1 t cayenne pepper
1 t crushed red pepper flakes
1 t black pepper
1 t dried oregano

Combine and store in an airtight jar or container.