Copyright Thomas Saaristo  All Rights Reserved
Spanish rice
3 cups cooked House rice
1 large onion, chopped
4 stalks celery, diced, including fresh leaves
1 large bell pepper, chopped
2 cloves garlic, minced
1 tablespoon canola oil
1 teaspoon chili powder
1 teaspoon cumin
1 cup canned diced tomatoes
1 teaspoon House salt
1/2 teaspoon oregano
Black peppercorns in a pepper mill
1/2 cup grated Monterey jack cheese

Heat oven to 375 degrees Fahrenheit. Grease a 9 x 13 baking dish

Heat a large saute pan over medium high heat for 2 minutes. Add the oil, swirl to coat
the bottom of the pan and heat until shimmering. Add the onion, celery, pepper, and
garlic along with a pinch of salt and stir to gloss. Push a small section of vegetables to
the side and sprinkle in the chili powder and cumin and let them bloom

When the spices are fragrant stir them into the vegetables and add the tomatoes, salt,
oregano, and freshly ground black pepper. When tomatoes are cooked through, fold
in the rice until thoroughly mixed

Scrape the mixture into the prepared pan and smooth out in an evenly layer. Sprinkle
the cheese evenly over the surface and bake long enough to melt the cheese, 15 to 20

Spanish rice can be served hot, warm or at room temperature. Leftovers, if there are
any, keep, covered and refrigerated, up to 3 days