Spanish Rice and Tortilla Recipes

Two more recipes.  The Spanish Rice can be eaten on its own.  Or if can be used in the Mexican Casserole recipe from yesterday.  This recipe was originally my Mother's, but I've veganized it and changed it slightly!

Mom’s Spanish Rice (Veganized)

• 2 cups cooked brown rice
• ½ bell pepper, diced
• ½ medium onion, finely chopped
• 1 jalapeno, diced
• 1 8-oz can tomato sauce
• 1 cup water
• 1 cover garlic, minced
• ½ tsp. sea salt
• ¼ tsp. pepper
• 1 vegetable bouillon cube
• ½ tsp chili powder

Mix all ingredients in a large pot. Simmer for about 20 minutes or until all liquid is absorbed by the rice.

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I'm not sure where I got this tortilla recipe, but I've had it for a long, long time.  I've since veganized and simplified it.

Tortillas

• 2 cups white whole wheat flour (I like King Arthur brand)
• ½ tsp salt
• 1-½ tsp. baking powder
• ½ cup warm water
• ¼ cup vegetable oil

Combine dry ingredients in bowl. In a measuring cup, combine water and oil and stir. Mix into dry ingredients and knead until dough is smooth and dry. Divide dough into about 12 pieces and roll into balls. Roll to desired size and thickness, and bake on ungreased hot griddle.