Spanish Rice

My son Brandon informed me at 10:00pm that he needed to take a sample of spanish rice to class the next day for a class festival.  I asked him if we could make something else but he insisted that he had to bring Spanish Rice because he had signed up for it at school.  Well here is what we came up with and it actually turned out good.

Spanish Rice

Modified by Brandon Endrizzi and Katrina Endrizzi

Step 1-Boil chicken broth and add uncooked rice.  Turn heat down to low and cook for 20 minutes.

2 cups chicken broth (1 14.5 oz can)

1 cup long grain white rice, uncooked

add: Bean juice from black beans that was drained and cook for 20 minutes.

Step 2-Heat olive oil in large skillet.  Add onion, tomato, cilantro and cook on medium heat for 5 minutes.  Add garlic and cook for another 30 seconds.

2 tbsp. olive oil

½ cup minced green onion

1 fresh minced tomato

½ cup minced cilantro

2 TBSPNS minced garlic

Step 3-In a blender puree, green chilis, half of the can of black beans and the can of tomato sauce.  Pour into the large skillet with the vegetables.

1 (15 or 16 oz.) can black beans, drained and rinsed (save juice)

(only puree half of the can of black beans)

1 (4 oz.) can green chilies

1 8 oz can tomato sauce

Also add:

¼ cup corn (canned or frozen)

The other half can of black beans that were not pureed.

½ teaspoon salt

½ teaspoon pepper

1 teaspoon chili powder

½ teaspoon cumin

Step 4-Simmer over medium heat for 5 minutes. 4. Once rice is cooked, add rice mixture to large skillet and combine with vegetable mixture.