|Spanish Rice - RisaG|
In a large, heavy saucepan, saute the onions and garlic in olive oil with salt until the onions are soft (5-8 minutes).
Add the raw rice, green peppers, and spices. Saute over medium heat another 5-8 minutes, stirring frequently.
Add tomato juice. Bring to a boil. Turn the heat way down, cover, and let simmer 15 minutes.
Add the tomatoes and the olives. Stir, and cover again. Continue simmering until the rice has absorbed all the liquid (about 15 minutes more). Remove from heat.
Fluff the cooked rice with a fork and transfer to a serving bowl. Garnish with grated cheese and chopped parsley, and serve immediately.
NOTES : Risa's notes:
** I used Frontera Toasty Arbol Sauce but you can use your favorite.
I used one jalapeno pepper in the peppers and I didn't have raw brown rice so I used the basmati rice. I also added some arbol sauce at the table.
From: Enchanted Broccoli Forest by Mollie Katzen & Moosewood Coll. RisaG-Adapted
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