Brown Rice ~ from Yahoo club member redamy2069

This is called Spanish Short Grain. 
(For those of us that like brown rice! LOL)

1 bell pepper, chopped
1 large onion, chopped
2 cloves of garlic, minced
1 tbsp. olive oil 
1 14.5 oz can chopped tomatoes, strained, with 
juice reserved
1-1/2 cups Lundberg short grain brown rice (my 
fave)
3 cups liquid (tomato juice and broth or water)
1/8 tsp. cayenne pepper (optional)


Heat oil in 4-qt thick walled skillet or saucepan with a tight-fitting 
lid. Stif-fry bell pepper, onion, and garlic in oil briefly. Add rice 
and stir. Add liquid, including juice from tomatoes, to equal 3 cups. 
Bring to boil, reduce heat to low, cover and simmer for 30 minutes. 
Add tomatoes, cover and continue cooking for another 15 minutes. 
Serve warm. Yields: Six 1/2-cup servings.


I add my 2 oz of protein with salsa to complete my meal! I hope you 
all like it as much as I do! I know the olive oil isn't the best 
thing in the world to use. But its just for something different! I 
don't like to cook with oil at all now!