thenatural-way.com

1 cup uncooked rice
2 cups cold water
2 cloves garlic, minced or crushed
Olive oil
1/2 onion
1 Coarsely chopped small roma tomato, chopped into about 4 pieces
Hot pepper of your choice, sliced lengthwise
Tomato sauce (I'd say a little less that 1/4 cup)
1 tsp. ground cumin
1 Tbs chicken bouillon
Salt, to taste

Put a little olive oil into a medium-sized pot and heat to a medium temperature, add the uncooked rice and brown in the oil. Make sure all the rice is lightly coated with the oil. You do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn brown, but it's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned.

Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low to medium, and let cook for 20-30 minutes. (Cooking time and temperature varies with your stove. Check after 20 minutes to make sure you don't burn.)

The essential rule of this recipe is "Do Not Peek" while the rice is cooking.

When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

(Serves

INGREDIENTS:

·                     1-1/2 teaspoons vegetable oil

·                     1-1/2 cloves garlic, minced

·                     1/2 cup chopped onion

·                     1/2 cup chopped carrots

·                     1/2 cup chopped green bell pepper

·                     1/2 cup chopped red bell pepper

·                     1 tablespoon chili powder

·                     1/2 (28 ounce) can whole peeled tomatoes with liquid, chopped

·                     1 (15 ounce) can black beans, undrained

·                     1 (15 ounce) can kidney beans, undrained

·                     1 (15 ounce) can pinto beans, undrained

·                     1/2 (15 ounce) bag (or can) whole kernel corn, drained

·                     1-1/2 teaspoons cumin

·                     2-1/4 teaspoons dried oregano

·                     2-1/4 teaspoons dried basil

·                     3/4 teaspoon garlic powder

Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender.

Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally. Serve with a sprinkling of cheese. You may also add a 12 ounce package of vegetarian burger crumbles after the ingredients come to a boil.

Makes (4) individual pies.

1 russet potato
1 carrot
1/2 cup cauliflower
1/2 cup peas
1/2 cup green beans
1/2 onion
1/2 red pepper
1 can cream of celery/broccoli soup (a healthy brand)
1/2 can water
1 package refrigerated crescent rolls (or make your own healthy version)

Increase or add veggies that you enjoy and decrease or
leave out those you don't. This is a great dish to
personalize for each family member, just carve an initial
in the top of each pie for identification.