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Here’s an easy and simple recipe for Spanish rice.  I love this alongside grilled chicken, anything Mexican or to accompany a meatless meal, like for example a green salad with some sliced oranges, red onion and pepitas.  I think this rice would be perfect for that.

Now when it comes to easy the one thing I like to keep in mind is using the freshest and best ingredients (budget permitting).  It’s hard to hide behind a lot of ingredients with this side dish (this isn’t a 12 ingredient wild rice), so I try to use the best ingredients I can.  I think it makes a difference in the end.  But, I’ll let you be the judge {hope I didn’t sound to preachy.}.

I make my Spanish rice using basmati rice which is nuttier in flavor and has a sweet-smelling aroma.  It is also known for its fluffy and light texture.

My guess is you have most of what you need in your pantry and in your vegetable bowl to get started.  Am I right?

 So to begin, dice a 1/2 cup of onion and a  1/2 cup of green bell pepper.  This was about half of a medium onion and half of a large bell pepper.

In a large skillet over medium-high heat add 1 1/2 tbsp of olive oil.  When the oil is hot, sauté the diced onion and bell pepper along with 2 minced garlic cloves until the vegetables are softened and onion is turning translucent or about 5 minutes.  Season cooked vegetables with coarse salt.

 Lower the heat to medium and add 1 cup of basmati rice to the vegetable mixture.  Cook, stirring constantly for about 2 minutes.

Add 2 tbsp of tomato sauce (not spaghetti sauce) and 2-3 tbsp of your favorite salsa to the vegetable-rice mixture.

Stir well to combine.

We’re nearly done at this point.  Pour 2 cups of chicken broth (I used canned broth, but I’m confident you have some homemade stock in your freezer).  Stir to combine and cover the skillet tightly with a lid.  Reduce heat to low and cook for 15-20 minutes or until the rice has absorbed all of the liquid.  Remove from heat and fluff with fork before serving.
I garnished with some sliced green onion (white and green parts), but that’s completely optional.  And because you may have a quizzical look on your face right about now…my children did eat the rice, but without the scallion garnish and the diced bell pepper were sadly left on their plates.
Spanish Rice
1 1/2 tbsp olive oil
1/2 cup onion, diced
1/2 cup green bell pepper, diced
2 garlic cloves, minced
Coarse or Kosher salt, to taste
1 cup basmati rice
2 tbsp tomato sauce
2-3  tbsp salsa
2 cups chicken broth
1-2 green onions, sliced
In a large skillet over medium-high heat, add 1 1/2 tbsp of olive oil.  When the oil is hot add the diced onion and green bell pepper, along with the minced garlic.  Saute until vegetable become soft and onion is turning translucent, stirring frequently.  Season to taste with salt.
Lower the heat to medium and add the rice.  Cook, stirring constantly for 2 minutes.  Add the tomato sauce and salsa to the vegetable-rice mixture and stir to combine.  Pour the chicken broth into the skillet and stir well.  Lower the heat again to low and place a tight-fitting lid onto the skillet.  Cook for 15-25 minutes or until all of the liquid has been absorbed.
Fluff with a fork before serving and garnish with sliced green onions if desired.
Yield: 4 servings as a side dish
Thanks for dropping by today,