We (Jacob) make this in the rice cooker.
-First cook rice
2 1/4 cups dry rice and the needed water. There is a line in our cooker that we fill it up to.
When rice is finished cooking
-add one can tomato sauce -8 ounces
-add one can Mexican Chili Beans (bigger than 8 ounces, but can't remember the exact size we use, because we are out of that can, but I think it is about 15 ounces)
-add spices to taste, Jacob normally uses Ancho chili powder, (regular) chili powder, onion powder, garlic powder (or crushed garlic or both) and sometimes paprika.
Mix well, or you will have parts that are plain rice.
We like this for a dinner option. It makes 7 cups cooked and is 339 calories per cup.
We like to put a dollop of sour cream on top of it on our plates. Jacob likes to add a splash of Tabasco on his, Gavyn might like that.
We took this to the Lern Prickett Family Reunion, it was in the big orange bowl.
Left overs can be kept in the fridge for about 3 days and then ought to be eaten or disposed of at 3 days. Jacob did some reading about rice, and I guess it really is not safe to eat rice (any kind) that has been cooked after more that length of time.
