Spanish Rice

For the rice:

1. 3 tea glasses of jasmine rice
2. 2.5 tea glasses of hot water
3. 3 tablespoons of olive oil
4. 1.5 teaspoons of salt

Additional ingredients for the pilaf:

1. 4 medium-sized tomatoes
2. 1 medium-sized red bell pepper
3. 1 large green bell pepper
4. 1 medium-sized onion
5. 1 can of Mexican beans (drained, net weight 255 grams)
6. 2 tablespoons of olive oil
7. 2 teaspoons of paprika
8. 1 teaspoon of turmeric
9. 1 teaspoon of granulated garlic
10. 1 teaspoon of salt
11. Half a teaspoon of black pepper

Soak the Rice:

1. Rinse the jasmine rice under cold water until the water runs clear.
2. Add enough hot water to cover the rice by about 2 fingers' width.

Let the rice soak for 20 minutes.

Prepare the Vegetables:

1. Dice the onion, red bell pepper, and green bell pepper into small cubes.
2. Heat 3 tablespoons of olive oil in a suitable pan over low heat.
3. Add the diced vegetables and sauté on low heat until they start to soften.
4. Peel the tomatoes, dice them, and add them to the pan along with the spices (paprika, turmeric, granulated garlic, salt, and black pepper).
5. Cook on medium heat until the tomatoes release their juices and the mixture thickens. Set aside.

Cook the Rice:

1. Drain the soaked rice and transfer it to a suitable pot.
2. Add 3 tablespoons of olive oil, 1.5 teaspoons of salt, and 2.5 tea glasses of hot water.
3. Mix well and cover the pot with a lid.

1. Cook on medium-low heat for 15 minutes until the rice absorbs all the water and becomes tender.

Combine and Serve:

1. Add the sautéed vegetable mixture and the drained, rinsed Mexican beans to the cooked rice.
2. Mix well until all the ingredients are evenly combined.
3. Serve hot.
4. Enjoy your meal!