Spanish Brown Rice
Serving Size / Yield
- 3 C. natural brown rice
- 1 14.5-oz. can diced green peppers and onion
- 1 8-oz. can tomato sauce
- 1/2 C. your favorite salsa (I use mild Pace Picante)
- 1 clove garlic
- 1 tsp. ground cumin
- 1 tsp. ground chili powder
- 2 C. corn (frozen or canned)
Bring 6 cups of water and brown rice to a rolling boil. Turn off burner and cover with a tight lid and let stand for 45 minutes. While rice is setting, saute garlic in a large skillet. Then add can of diced green pepper and onion, corn, tomato sauce, salsa, cumin and chili powder on medium heat. When 45 minutes is up, add all the rice and mix thoroughly, bring to a medium high heat and serve.
For more zest, you can add another teaspoon of chili powder or a hotter salsa.