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SPANISH RICE 3 Tbsp. olive oil 1 chopped onion 1 1/2 to 2 c. chopped bell peppers (mix green, red, yellow) 2 cloves garlic, pressed 8 oz. sliced mushrooms 3/4 can whole ripe olives or mixed ripe and green pimento-stuffed olives 1 can garbanzo beans 2 to 3 Tbsp. capers 1 chopped small tomato 3 to 4 c. cooked white rice 1 (28 oz.) can crushed, peeled tomatoes with extra sauce (Progresso) salt to taste 1 to 2 Tbsp. cumin (to taste) hot salsa (optional) grated Colby cheese Heat olive oil and add onions, peppers and garlic. Cook until clear and softened. Add mushrooms until coated with oil. Add cooked rice and olives (sliced, if desired), garbanzos, capers and tomato. Add cumin and salt. Add enough tomato sauce to give a red color but not make it soupy. Allow for hot salsa, if desired. Place in a casserole and top with Colby cheese. Keep warm in oven until ready to serve. Serve rice, tacos and refried beans with tortillas. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |