In today's Star Advertiser, you can find the recipe and the story behind "School kine Spanish Rice" from columnist Betty Shimabukuro. It's a throwback to the dish that a lot of local kids grew up with and remember fondly. Shimabukuro said that the dish was served in cafeterias statewide. It's also a great way to re-use leftover rice that you may have on hand.
From Tiki's Grill and Bar, chef Ron Nasuti appeared on Sunrise to cook up the dish. He said that he thought the mixture was too soupy. But when he called Shimabukuro to ask about it, she said not to worry. It will all come together when you bake it in the oven. She was right. It's delicious.
Here's the recipe: