"Spanish rice"

This is basically just fried rice with different spices.

1. Sautée chili pepper, onions, and garlic until the onions turn translucent.
2. Add a spoonful or two of paprika and cumin, and a small spoonful of turmeric.
3. Add diced tomatoes (this time I used sun dried tomatoes because I didn't have any fresh tomatoes).
4. Cook until it's a thick sauce, then add the (pre-cooked) rice. Stir until well-mixed.
5. Add scallions (optional), salt to taste (fish sauce or light soy sauce would also work), balsamic vinegar to taste (optional), and parsley (optional).
6. Grate some cheddar cheese on top (this time I used sliced goat gouda, because I didn't have cheddar and I don't have a coarse cheese grater), and slice some avocado (or make guacamole).

This also goes well with black beans. Here's how I usually make those:

1. Start with some dry black beans. Soak them overnight (at least 8 hours).
2. Drain, put in a pot filled with water, and boil, stirring occasionally to keep the beans from sticking.
3. As the beans boil, foam will start to form at the top of the water. Scoop this foam out and get rid of it.
4. Once the beans start to get soft and resemble something one could eat, add a few cloves of garlic (whole), some dried chili peppers, a few spoonfuls of cumin, and a few spoonfuls of salt (of course, err on the conservative side, since you can always add more).
5. Boil until the beans are no longer crunchy -- if the water starts to get low before this happens, just add more.
6. After step 5, the beans are done, but you can also make refried beans by heating up some vegetable oil in a pan (not olive oil since it'll burn), and frying the beans on high heat, stirring vigorously until they start to turn into a paste.