Red Spanish Rice

Deep winter at the farm with bone-chilling winds from the Arctic, snow, ice and freezing rain, is a time for hibernation and also for cutting next year’s firewood.  A hearty, belly warming lunch is welcomed after a couple hours toiling in the cold.  One of my favorites is Spanish Rice.  My organic, vegetarian version is filling and satisfying.  All the following ingredients are available in organic versions that I found at my local supermarket.  For one-pan preparation I use my large 10.5″ frying pan with 3″ high sides.  I cook the rice and chill it before adding to the recipe.

Spanish Rice

4 cups cooked brown basmati rice

1 large sweet green pepper

1 medium vidalia onion

15 oz can fire roasted diced tomatoes

15 oz can black beans

6 oz can tomato paste

6 oz water

celery salt, black pepper, oregano and basil to taste

Chop the pepper and onion into 1/4″-1/2″ pieces.  Place in a large frying pan with some vegetable spray or olive oil and saute on medium, stirring, until tender.  Add the diced tomatoes and beans with their liquid.  Stir in the tomato paste, filling the empty paste can with water and adding that 6 oz of water to the pan. Stir in the spices.  Simmer until hot.  Stir in the cooked rice, mix well.  Turn the heat to low, cover the pan and stir occasionally until heated through.  Serve warm.  Makes 6-7 cups.