Recipe for Spanish Rice

This time of year we need to find ways of using up the fresh veggies that our gardens are producing. One of those ways is to use tomatoes, green pepper and onions in spanish rice. This dish ranks very near the top along with stuffed peppers. I am a little bit put off by any recipe that pretends to make us think that we don't know how to cook because I believe that everything is according to individual taste. As I've said before, I like things mild and my husband likes things hot, so I make the mild version and let him add the hotness to his plate. (Personally I think that if all a person eats is hot and spicy then everything starts to taste the same.)

For a non-spicy version: what you will need for this dish is: tomatoes (diced fresh or canned diced); diced fresh sweet green, red, or yellow peppers, 1 diced large onion, 2 lbs. hamburger, browned; 1 cup long grain rice; vegetable juice or tomato juice, cumin to taste and garlic powder to taste. If you wish you can precook the diced vegetables while you are browning the hamburger. Just put everything into the skillet at the same time. If you wish the veggies to be fresher don't pre-cook them. When the hamburger has been browned put it--the veggies and rice into a casserole dish. Sprinkle with cumin (again, to taste) and garlic powder (likewise). Add 21/2 cups of vegetable or tomato juice to the dish, put the lid on and bake at 325 degrees for approximately 1 hour. I usually check it after 45 minutes to see how things are progressing.

For a spicy version: You will have everything as needed in the previous recipe along with whatever hot seasonings or condiments you like. This could be cayenne pepper, hot sauce, or a hot chipotle sauce. Again, this is all to taste.

Another way to make spanish rice is to buy (or make) your own salsa and add it to the browned hamburger and rice, put it into a casserole dish, add the juice and bake as usual. In this way you are able to have it really hot, medium or extra mild.