Spanish Rice

Conquistadors enjoyed this rice for its simplicity and savoriness!

This particular version has pinto and kidney beans for protein power!

Spanish Rice

• 2 cups brown rice
• 4 cups veggie stock
• 1 medium onion, diced
• 1 green bell pepper, seeded and chopped
• 1/2 red bell pepper, seed and chopped
• cooking oil
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1/2 tsp cumin
• 2 tsp oregano
• 1 dash cayenne

In a large pot, sautee the onion and peppers over a medium heat, until tender. Stir in the herbs and spices. Stir in the rice, cooking for about 5 minutes. Add in the veggie stock and tomato paste. Bring to a boil, then cover and reduce heat, simmering until rice is tender and stock has all boiled off–about 45 minutes.

Serve after genocide and/or before seeking out el dorado.