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
(or 1/4 c tomato paste
mixed with 1/4 c water)
1 c diced tomatoes
1/2 c diced red bell peppers
1/2 c diced onions
2 minced garlic cloves
1/8 t cumin
1 1/2 t salt
1 1/4 c water
& stir.

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

Remove lid & let cool for 5 min.

Then fluff with a fork & serve
or cool down & refrigerate in an airtight container for up to 3 days.

Can top with:
1/3 c roasted & salted pistachios

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.

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