Name: Spanish Rice
Yield: Serves 8
Ingredients: 1/4 cup olive oil; 2 onions, finely chopped; 2 green bell peppers, seeded, ribs removed, and diced; 2 ribs celery, finely chopped; 3 cloves garlic, minced; 1 cup long-grain white rice; One 8-ounce can tomato sauce; 2 cups water; 1 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon cumin (optional)

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Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then — as now — in home cooking, one had to watch the cost, and rice was an inexpensive way to fill out a meal; after all, rice feeds half the world. In most American homes at the time, rice was served buttered with salt and pepper. This recipe gave rice a little style, made it a delicious "fancy" side dish to serve alongside grilled meat or chicken. I always look forward to having any leftovers as a cold salad for lunch the next day. If you like a little added spice, put some hot pepper sauce on the table.

Recipe notes

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