SUMMER SPANISH RICE

November 10, 2014

In large pot sauté until only partially cooked:

 

2 cups Green Onions, chopped

1 cup Celery, chopped

1 cup Parsley Leaves, fresh

1 tsp. Sea Salt

1/4 tsp. Thyme, dried

4 Bay Leaves

4 Tablespoons Olive Oil

 

Add and lightly cook but keep firm:

 

1 cup Green Pepper, cut to any desired size

 

Add tomatoes & herbs but just heat, not cook:

 

3 cups Tomatoes, fresh, chopped extra small (especially the parts attached to skin)

3/4 tsp. Thyme, dried (this is in addition to amount above)

1/4 tsp. Clove powder

 

Add:

 

4 cups cooked Brown Rice, (cook in herb broth)

1 cup cooked Black Beans, (cook in herb broth) (or substitute with cooked chicken or white fish pieces)

 

Serve warm or room temperature.

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