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Aloha ‘Aina Café Spanish Rice

Demonstrated by: Chisa Dodge and Aika Makaula

Ingredients

Cooking spray
2 cups “hapa” (half brown/half white) rice
2 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, chopped
1 cup chopped MA’O organic Chinese parsley (cilantro)
1 1/2 cups diced fresh tomatoes
1 1/2 cups crushed tomatoes
1 1/2 cups canned black beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon paprika
1/2 teaspoon crushed red pepper flakes
Dash of salt
Dash of pepper
2 1/2 cups water

Instructions

Spray a 9-inch square baking pan with cooking spray; set aside.  Rinse and drain rice; set aside.  Heat oil in skillet over medium-high heat; sauté onion, garlic, and Chinese parsley.  Add rice; stir until well mixed.  Add remaining ingredients and bring to boil, stirring constantly until the rice becomes opaque and is partially cooked.  Pour rice mixture into prepared baking pan.  Cover with foil and bake in an electric oven at 350°F for 35 to 40 minutes.  Makes 6 servings.