Several years ago, my dear friend Maria had me over for dinner, where she served amazing enchiladas and this incredible Spanish rice that her grandmother used to make. She passed the recipe on to me, and I make it at least once a week and serve it with ground turkey meat and taco seasoning, since we’re all diet-y and such at our house. I use brown rice and tons of veggies and it’s pretty much the most delicious thing ever. EVER. I promise.
1 cup brown rice
3 T olive oil
1/2 cup (or more—I usually use 1 cup or more) veggies such as onion, pepper, corn, etc. I recommend a combo of those 3.
1 can stewed tomatoes
lemon juice to taste
salt to taste
4 cups water (less if you use white rice)
Put olive oil and rice in the pan and brown on medium heat. Add chopped veggies and brown until veggies are tender. Add stewed tomatoes, water and salt. Add lemon juice to taste. Turn up to high heat until water boils, and cover. Since brown rice takes forever to cook, I usually let it boil the whole time until the liquid is soaked up.
Enjoy with whatever the heck sounds good—I recommend anything involving cheese, sour cream and margaritas.