jmcquown wrote:
>
> Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell
> peppers (red or green)... what spices? Any suggestions would be
> appreciated.
>
> Jill

I learned this from a Mexican gentleman. He used long grain brown rice,
carolina (I use that or the Lundberg brown basmati). Put plenty of olive
oil in a cast iron skillet over low-med and stir until most of the
grains has "changed"...it is almost like they have popped alittle. Then
add the juice from canned whole plum tomatoes. Add fine diced onion (not
the sweet kind...the strong kind) and some garlic, then some diced bell
pepper. When this has wilted, add the canned tomatoes, enough water to
cook the rice, some oregano (I use Mexican), salt and pepper, and a bit
of hot pepper flakes if you desire. If it seems too "thin" towards the
end, add a little marinara spag sauce. I add plenty of chopped Ital.
parsley the last ten minutes of cooking. Cook over very low, covered.
The cast iron really helps it keep from scorching.
I take this to potlucks, as it reheats well, and people often take
seconds.
One can grate a little very sharp cheddar or pepper jack over the
individual servings.
blacksalt