Cubanelle Rice

Note: The ratio of rice to water for cooking rice in general is 1:2, and it’s not any different when a rice cooker is involved. Some people think it should somehow different. It’s not.

Ingredients:
1/2 C Catalina dressing
1/2 C water
1/2 C brown rice
1/3 C onion (of your choice), diced
1/3 C cubanelle pepper, chopped
1 pinch of S&P, to taste

Place all the ingredients up to S&P into the rice cooker and let it cook up. When the cooker cycles down to “Warm,” add the salt and pepper to taste, and fluff the rice with the paddle or a fork before serving. (If you like your rice with more heat, leave the cubanelle pepper out till the rice cooker has finished cooking the rice and then throw it in simply to heat it through, not cook it fully.)

I love to make this rice and when it’s cool enough, place it in whole wheat tortillas with some guacamole, refried beans, diced tomatoes, shredded cheese, sour cream and shredded lettuce. It’s my homemade version of Taco Smell’s 7 Layer Burrito. Can’t beat it, I tell ya!