1 cup medium grain rice
2 cups water
8 oz tomato sauce
1 can white soybeans, drained
½ cup frozen shelled green soybeans, known as Edamame (if you cannot find green soybeans, use canned or frozen peas)
1 tsp cumin
1 tsp garlic salt
1 tsp onion powder
½ tsp espazote (Spanish herb)
1 tsp or 1 cube Tomato Bouillon, optional (This adds a great taste to this dish, but may be hard to find. I have never found it with the other chicken/beef/vegetable broth, so if it is not there check the ethnic isle of your grocery store. It is usually next to the soup mixes and other Spanish seasonings. I use Knorr’s Caldo de Tomate con Sabor de Pollo (with chicken) bouillon and add it to several dishes)
1 Tbs vegetable oil
In a medium pot (one with a tight fitting lid), heat the oil. Add the rice and stir until light golden (about 2-3 minutes).
Add the spices and stir for 30 more seconds. Carefully add the water and stir.
Add the white and green soybeans (or peas).
Bring to a gentle boil. Lower the heat to very low and cover the pot with the lid. Heat for 20 minutes. Turn off the heat and allow the rice to sit – uncovered – for 5 more minutes before serving.
Serves 4 – 6.