I had a few veggies in my fridge and decided to make a rice out of it. You can make it with whatever you have on hand and make different combinations, but this is what I did :]
Here’s what you’ll need:
1/2 package baby bella mushrooms (about 5 oz worth)
1 large bell pepper (I used a multi colored one)
1 cup fresh chopped spinach
about 10 Spanish olives (chopped finely)
1-2 teaspoons extra virgin olive oil
1 cup long grain rice
1/2 can of tomato puree
2 cups water
salt & pepper
1 tsp lemon juice
2 tsp lime juice
First dice the bell pepper. I had an extremely large one, so you could use two smaller ones as well.
Put the olive oil in the pan and heat it up on medium high. When the oil heats up throw in your bell peppers. Sprinkle in a good pinch of salt on top, mix and turn the heat down to low.
Meanwhile, you can clean up your mushrooms and slice them up. Remember, you can wash them directly under water; just make sure to wash each one individually so you get all the dirt off.
Slice up the mushrooms after you cleaned them up and throw them into the batch. The peppers should have slightly softened by now and began turning translucent.
Go ahead and throw in the rice and mix it around to coat it with the flavors and oil. After a few minutes of toasting the rice, add in the water & tomato puree.
Let this cook on Medium High heat for about 20 minutes. Then add in the lime juice, lemon juice, olives, and spinach. Cover and let it cook for another 5-7 minutes until the spinach has wilted down. Mix everything together and give it a taste and add any needed salt, pepper &/or acid. (If the rice isn’t soft as you like it, then let it cook down a bit more & if it seems dry go ahead and add some more water.)
Enjoy with sour cream, cheese &/or tortilla chips!
(as you can see I like my cheese :])