On Nov. 2nd we made Spanish rice in foods class. I started by following the safety and sanitation rules and then got out all the equipment I would need to make todays recipe. I collected a variety of spices from the supply table as well as rice, corn, black beans, carrots, celery, onion, pepper, tomatoes, garlic and chicken broth. My partner started by sifting the rice and running it under cold water until it ran clear, while I finely diced all the veggies we would be using. After that we heated a large cast iron pan with olive oil over medium heat and then added in the diced carrots, onions, celery and pepper. Once the onions turned clear we added in the rice followed by the garlic and spices. We sautéed them for about 2 minutes and then added in the tomatoes and chicken broth mixed with water. I covered the cast iron pan with a lid and turned the heat to low so that the mixture could simmer. While it was cooking for about 15 minutes we washed and dried all the dishes and stirred the rice every 2 minutes to make sure it didn’t burn. When the rice was almost done we added in the corn and black beans and mixed everything together. Finally we garnished the top with cilantro and feta cheese. This dish met the product standards by being full of flavour and very colourful, throughout cooking today we also made sure to safely use the stove and the knives when we were cutting things. This recipe gets an 8/10 for nutrition because it is full of veggies and has rice, it would be even healthier for you if you used brown rice instead of white. This would also have tasted very good if we had added sour cream to the top, overall I would eat this again but next time I would add less tomatoes and not as much spices.