Here’s my non-authentic, totally made up and easy version of Spanish rice. 

“Spanish” Rice

• 1 clove garlic, chopped
• 1/2 onion, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 cup brown rice ( like to use Basmati or jasmine)
• 1.5 cups water
• 1/2 can diced tomatoes, drained
• 1 cube vegetarian bouillon (I use Rapunzel brand)
• 1/2 tsp turmeric
• salt and pepper to taste
• 1 can drained of white or black beans, or 2 cups cooked

Saute the onion, garlic, and bell peppers in a bit of water for about 5 minutes. Add everything but the beans, and bring to a boil. Cover and simmer on medium-low for 20-35 minutes or until the liquid is mostly absorbed. Rice seems to have a wide range of cook times depending on many factors, so you’ll have to check it every so often.

Add beans, mix, and serve!