Spanish Rice: a new twist on an old favorite, this recipe calls for brown rice and beans, and can be cooked in the microwave

Baked Spanish Rice

This Spanish Rice recipe can be cooked in the microwave, and calls for brown rice and kidney beans. The cumin gives it a wonderful tangy fragrance, and using the best tomato juice will reward you with fresh flavor!

1 cup brown rice

1 small can red kidney beans

1 onion, finely sliced

2 cloves garlic, pressed

1 lb extra-lean ground beef

½ lb fresh mushrooms

1 red or green bell pepper, roasted and peeled

1 19 oz can tomato juice

1 tin beef broth

¾ cup water

1 tbls Demerara sugar

splash of red wine or Worchestershire Sauce

lime juice

tbls salt

cracked pepper to taste

2 tbls cumin

1 cup shredded mozzarella cheese or Monterey Jack

Steam the brown rice in the beef broth plus ¾ cup water with 1 tsp salt.

Roast the bell pepper on a grill or in a 300° – 350° F oven until the skin is blackened on all sides. Remove the pepper with tongs and place in a deep bowl; cover with a plate or lid and allow to cool. Once cooled, the skin should be loose and easy to remove. Pierce the pepper and allow the juice to run into the bowl; add this to the tomato juice later. Remove seeds and pith from the pepper and chop into large chunks.

Fry the ground beef in peanut oil until browned, then add the sliced onion. Continue to stir until onions are transparent, then add the pressed garlic and stir a few more minutes.

In a large bowl, whisk the tomato juice with Demerara sugar, lime juice from half a lime, red wine, cumin, salt, and pepper.

Pour the meat mixture into a large bowl and stir in the rice and the beans, or add them to the pan if you have room. Place into a large casserole, like a lasagna pan, then pour the tomato juice mixture evenly over it.

Fry the ground beef in peanut oil until browned, then add the sliced onion. Continue to stir until onions are transparent, then add the pressed garlic and stir a few more minutes.

In a large bowl, whisk the tomato juice with Demerara sugar, lime juice from half a lime, red wine, cumin, salt, and pepper.

Sprinkle the shredded cheese over top and add a bit of parmesan, if desired, and more cracked pepper.

The best method for baking the dish is in the microwave, although it may go into the oven at around 275° F for an hour. In the microwave, cover but leave steam vents, and cook for 5 minutes on high, then reduce to low for 30 – 40 minutes.

This recipe may be doubled for the freezer to be frozen before going into the microwave. Defrost before cooking.