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From:	Deborah (Recipes.vegsource.com)
Subject:	Spanish brown rice
Date:	August 23, 2009 at 6:21 pm PST

In Reply to: Spanish rice..with brown rice? posted by grace on August 23, 2009 at 11:06 am:

Do everything the same, but cook it longer.
If it dries out, add a bit more liquid as needed.

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If you presoak the rice overnight,
it will cook almost as fast as white rice.

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Spanish Rice

2 Tbs oil
1 cup uncooked rice (white or brown)
1 medium onion, peeled and finely chopped
2 cloves garlic, pressed
1 bell pepper, seeded and chopped
1 green chili pepper, seeded and finely minced
1/2 cup corn kernels (fresh or frozen)
3 tomatoes, chopped fine
2 cups water
1/2 tsp salt

In a large skillet, heat oil.
Add rice, and stir-cook over medium-high heat
until rice grains are slightly toasted.
Add onion, garlic, bell pepper, and chili pepper,
and saute` until onion
begins to brown slightly.
Add corn, tomatoes, water, and salt.
Bring to a boil, uncovered.
Turn heat to very low simmer.
Cover, and cook without stirring or lifting lid
for 20 minutes (white rice), or up to 40
minutes (brown rice),
until all water is absorbed and rice is done.
When rice is cooked, toss lightly. Do not cover.
Rice grains should be separate and fluffy.

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