Continuing from last week’s Mexican food them, here’s a simple recipe to make homemade Spanish rice. This goes great with enchiladas 
Ingredients:
1 c brown rice (not instant)
2-3/4 c hot water (or according to package instructions)
6-12 oz tomato sauce
1 small tomato diced (roma sized)
1/3 smaller yellow onion diced
1/2 green bell pepper seeded and diced (optional)
2 tbsp oil
1/4-1/2 tsp ground cumin
salt to taste
Directions:
1. Heat 1 tbsp oil in a sauce pan over medium-low heat. Add rice and stir to coat. Lightly toast rice.
2. Add water and cook until all water is absorbed and rice is fluffy. Stir often (or it will burn and stick to the pan).
3. In a separate pan, heat the remaining oil. Add onions and peppers and cook until onion is translucent and pepper is tender.
4. Add tomato sauce, cumin and salt to taste. Mix in tomato, onion, and pepper. Cook until heated through.
See, easy peezy and super yummy!
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