Spanish Rice

Spanish Rice
Spanish Rice

Preheat oven at 350º

Rinse & drain:
1 c brown rice

(If you would like your rice & grains easier to digest, you can dextrinize them by pitting them in a skillet or pan & heating the rice on med. for 8 min., stirring constantly.
The rice will start to make a popping sound at about 5 - 7 min.)

Put in a casserole dish:
the rice (plain or dextrinized))
1/2 c tomato sauce
1 c diced tomatoes
1/2 c diced red bell peppers
1/2 c diced onions
2 minced garlic cloves
1/2 t cumin
1 1/2 t salt
1 1/2 c water

& stir.

Bake covered with the lid slightly ajar at 350º for 1 1/4 hrs., until the water is gone.


or cool down & refrigerate in an airtight container for up to 3 days.

Can freeze, then thaw & reheat at 250º for 20 - 30 min. in an oven safe dish, using foil to cover if no lid is available.

Or reheat in a pot with a little water & heat on med. high while stirring for 3 - 5 min.