Spanish Rice

 A NICE HEALTHFUL SALAD-AS-A-MEAL was on the menu for the evening. That is until I went outside.  It was an overcast spring day and the temperatures weren't that bad--in the forties. The kicker was the windstorm in progress. The wind had been howling for hours and we had even lost our electricity during the night. When I went out into the very damp and cool day and the wind hit me--damn, it was cold! I quickly scurried back inside and dismissed the salad idea. I wanted something warming to eat and I didn't want to go back out in the wind to get it.

After looking around the kitchen, I decided on beans and rice--always on hand and always good.  And to make a humble dinner seem more special, I made it Spanish Rice.

Made with short grain brown rice, the recipe starts with sauteing onions until translucent and then sauteing the rice until it is golden brown, just like a traditional white rice Spanish rice would be made. Because the brown rice gives the dish more substance, it can serve well as a main dish. Top it with cheese or sour cream if desired.

Spanish Rice
1 Tbsp. olive oil
1 large onion, diced
1 1/2 cups short grain brown rice
1 bell pepper, diced
2 stalks celery, diced
1 small can green chilies, diced
2 cloves garlic, minced
1 (28 oz.) can chopped tomatoes, drained, liquid reserved
3 cups liquid (juice from tomatoes plus broth or water)

Heat oil in deep skillet or 3 quart sauce pan. Saute onion until translucent. Stir in brown rice until it is beginning to turn golden. Add bell pepper, celery, green chilies, garlic, tomatoes and liquid. Stir well to combine, bring to a boil, reduce heat, cover, and simmer for 45 minutes. Mixture should be creamy, not dry.