Deluxe Spanish Rice
2 tablespoons virgin olive oil
2 cups brown rice, uncooked
2 garlic cloves, mashed
1 large onion, any type, finely chopped
1/2 cup green onions, finely chopped
1/2 cup bell peppers, minced
1/2 cup celery, minced, stalks and leaves
1 cup tomatoes, finely chopped, fresh (2 medium tomatoes)
3 ounces tomato sauce
6 cups chicken broth or chicken bouillon
1 1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
2 ounces cream cheese
3 large black olives, thinly sliced
In a four-quart sauce pan, over a medium heat, heat the oil. Add in the brown rice and cook, stirring constantly until rice is lightly toasted. [This step requires constant attention.].
Add chopped onion, green onion, bell pepper, celery, garlic, salt, cayenne pepper, chili powder, and cumin. Stir until blended, and continue cooking until onions begin changing translucent.
Add tomatoes and chicken stock [or bullion water]. Return to boiling, reduce heat to low, cover, and cook for approximately 20 minutes.
Add the cream cheese. Stir well until the cream cheese is entirely melted and blended, recover, and cook for approximately 15 more minutes.
Allow to stand, removed from heat, for 5-8 minutes, fluff with a fork, garnish with cheese and black olives, and serve hot!