It was one of those evenings… time to cook dinner, but there was nothing in the house. Nothing, but bits and dabs of this and that, none of which seemed to go together…at first. But these bits of this and that became the makings for something excitingly different and amazingly healthy.
Inspired by the brown rice in my freezer – leftover carry out from the week before, this dish picked up pizzaz with every ingredient added. By the end, this flavorful Spanish rice had every taste bud stomping it’s heals to the rhythm of castanets.
- 1 teaspoon grape seed oil
- 1 medium white onion, peeled and diced
- 1 long hot pepper, chopped fine
- 1/2 cup red peppers, seeded, diced
- 1 cup brown rice (carry out leftovers)
- 1/2 cup of crushed tomatoes
- 1/4 cup chipotle salsa
- ½ cup vegetable broth (add more if needed)
- 3-5 leaves of Tuscan kale, coarsely chopped
- ½ teaspoon salt
- pepper to taste
To a medium sized saucepan, add oil and spread using a straight edged spatula to cover the bottom of the pan. Over medium-low heat, add onions and peppers to sweat. When the onions turn translucent, add the brown rice, tomatoes, salsa and broth. Turn the heat up to medium bringing the liquid to gentle boiling. Add kale. Reduce the liquid by ¾ the original amount stirring regularly. Season with salt and pepper.
- Add roasted yellow peppers.
- Use chunky hot or chipotle salsa in place of some crushed tomatoes.
- Replace kale with other hearty green.