Once a week we have burritos, one version or another depending on the veggies we have, but always something like this: rice, beans, cheese, tomato, avocado and greens. They are easy and healthy and cheap and the Family enjoys them very much. I make a Spanish style rice, open a can of black beans (in Winter I cook the beans, but it is too hot in Summer), cube avocado with a squeeze of lime, grate cheese and put it all together in a tortilla. Yum!

Here is how I make Spanish rice (approximately). I cook the rice via absorption method which take 20 minutes to cook and then I let it sit a further 20 minutes. This requires 1 cup of rice and 1 1/2 cups of water in a saucepan. Once rice and water has come to the boil. Cover with lid and cook on low for exactly 20 minutes. DO NOT TAKE OFF LID. Let stand for a further 20 minutes and you will have perfect rice! While the rice is cooking I prepair the following.

Spanish Rice

3 tablespoons of Olive Oil

1 tablespoon of Cumin

2 tablespoons of Smoked Paprika

1/4 Capsicum

1 small Onion

1/4 cup Tomato puree

Cooked Rice

Method

While the rice is cooking: Finely dice onion and capsicum. Heat the olive oil in a frying pan, add spices and stir on high for 30 seconds. Add diced onion and capsicum and stir constantly on high until tender and cooked. Turn of the heat, while still hot add the tomato puree. Once rice has cooked and sat add to frying pan and combine well. The rice should become an even red/orange colour.

Note: When serving this as a side dish with enchiladas I also add green peas.