Spanish Rice

adapted ever so slightly from Lil' Luna.  Love her!

This is probably the BEST recipe for Spanish Rice I've ever come across, and I've tried lots and lots trying to find "the one".  I often double this and just eat the leftovers for days with tortillas or chips.

1/3 oil
2 cups Basmati rice
1/2 cup tomato sauce
1 teaspoon salt
1 teaspoon  minced garlic
4 cups water
2 teaspoons chicken bouillon
dash cumin
1 large can diced green chiles

Two ways to do this:

1. In a pressure cooker pan, bring water to a boil (I've found you can use 3 cups of water instead of 4 if using the pressure cooker).  Add rice, then bring to a boil again.  Add remaining ingredients except chiles and place lid on pressure cooker.  After you have reached the first red ring, cook for five minutes, then use the natural release method to release pressure.  Dump in chiles, fluff and serve!

2. Heat oil in large sauce or fry pan, then add rice, stirring until lightly browned.  Add remaining ingredients except chiles, stir to combine, then cover and cook on low for 30-40 minutes or until liquid is absorbed.  Add chiles, stir and serve.

I prefer the first method.  Much faster, and no oil!

Baked Brown Rice

1 1/2 cups brown rice (not instant)
2 1/2 cups chicken broth

Preheat oven to 350F. Combine water and rice in a 3-quart baking dish; cover tightly with foil. Bake for 1 hour and 10 minutes. Remove from oven and let sit for five minutes before removing foil and fluffing with fork.

If desired, stir in the zest and juice of 1 lemon, 1/2 cup fresh-grated Parmesan cheese, and 1 Tablespoon sugar.

Makes about 3 1/2 cups cooked rice.

Black Bean and Corn Ranch Salad

1/2 cup ranch dressing
1 can black beans, drained and rinsed
equal amount frozen corn, thawed
1 cup halved cherry tomatoes

Combine all ingredients in a medium bowl. Chill until ready to serve.