Spanish Rice

2+ Roma Tomatoes
1 Medium Onion, peeled and quartered
2 cups rice
1/3 cup canola oil
4 cloves garlic, minced
3 medium jalapenos, seeded and minced
2 cups vegtable broth
2 tsp chili powder
14 oz can black beans
1 cup frozen corn


-Preheat oven to 350F

-In a blender or food processor, blend the onion and tomato into a smooth puree. Transfer the puree into a measuring cup. You should have 2 cups of liquid. If not, make up the extra with water. If you have too much, spoon out extra.

-Heat oil in a large straight sided saute pan with a tight-fitting lid over medium-high heat until hot, about 2 minutes. Add rice and fry until translucent and golden.

-Reduce heat to medium and add garlic and jalapenos. Saute until jalapenos are softened and garlic is fragrant, about 2 minutes.

-Stir in pureed tomatoes and onions, broth, beans, corn, and salt. Bring to a boil. Cover the pan with the lid and place in the oven for 30-35 minutes, stirring after 15 minutes, until all liquid is absorbed and rice is fluffy. Serve warm.

Found Item Soup

5 1/2 cups water
3 cubes vegetable bouillon (or 3 cups broth replacing 3 cups water)
1.5 tbsp chili powder
2 tbsp dehydrated onion
1 tbsp oregano
2 tsp paprika
some tarragon
1 tbsp chives
1 tsp cinnamon
2 tsp coarse ground black pepper
1 cup pork flavor dry TVP
1/2 cup very finely chopped cilantro stems
4 dried chili peppers
1 (10 oz) can diced tomatoes with chilis
1 (10 oz) can condensed cheddar cheese soup
1/2 cup unflavored dry TVP
1/2 lb frozen sweet corn
1 lb can refried beans
1/2 lb frozen broccoli
3 cups frozen diced potatoes

Combine in slow cooker; cook on low till you get hungry, 4-8 hours.