Arroz de Perea

Ygraine descends from a long line of Pereas--from Spain to California via Sinaloa Mexico. She has no receipes from them, per se, but over the years she has modified many ethnic family foods to suit a more modern and vegetarian palate. This one is warm and filling.

Arroz de Perea

Cook 1 cup of long grain brown rice in 2 1/4 cups of water until water is absorbed.

In the meantime, back at the hacienda--

Slice and half-slice one small spanish onion or 1/2 of a large one.
Dice one half of a large green bell pepper.
Saute in 1/4 cup of olive oil in a large skillet (cast iron works best).

When the onions are beginning to turn clear and brown slightly, add the following:
1 can of S&W brand San Antonio-style beans, or any other spiced canned bean you like, or one 1/2 cups of home cooked beans;
1 can of corn;
1 can of diced tomatoes;
Simmer slightly until the ingredients are heated through.

Dice 1 small bunch of fresh cilantro and add to the skillet.
Add the cooked rice.
Add the juice of one lime or about 1/4 cup of bottled lime juice.
Stir until heated through and a complete protein--filling and tasty is ready to go. Will serve four people comfortably, may add a salad and/or cornbread to stretch the portions.