Spanish Rice


Recipe courtesy of AUNI, the Agaston Urban Nutrition Initiative

When Michele Obama challenged American schools to create healthy cafeteria recipes for a national competition, many Philadelphians sprang into action. WHYY Friday Arts chronicles the coming together of numerous forces, including chef Daniel McLaughlin, the non-profit AUNI, the Agatston Urban Nutrition Initiative, and the Philly children and teens who participate in AUNI's cooking clubs, to create a delicious and healthy menu that any school would be proud to serve.

Photo Credit: Flickr

Yield: 6 servings



  • 1 tablespoons vegetable oil
  • 2 cup uncooked brown rice
  • 1 onion, chopped
  • 1/2 green bell pepper, chopped
  • 4 cups water
  • 1 can diced tomatoes and green chiles
  • 1/2 teaspoon salt
  • 3 tablespoons chipotle pepper


  1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
  2. Stir in water, chipotle peppers and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
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