Spanish Rice

Spanish Rice

Good Spanish rice is usually hard to come by, particularly in restaurants.  So, make your own!  I really should have published this recipe with the bean recipe, but it didn’t happen, obviously.  If you didn’t see the bean recipe, click here.

Spanish Rice

Ingredients

  • 3 TBSP extra virgin olive oil
  • 1 small white onion, chopped
  • 4 green onions, chopped (including green)
  • 3 cloves garlic, chopped
  • 1/2 bell pepper, chopped
  • 10 Spanish olives, sliced
  • 1 TBSP capers
  • 2 cups long grain rice, rinse well
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp granulated onion
  • 1/2 tsp salt
  • 1/2 tsp ground coriander
  • 2 cups of picante or canned diced tomatoes and green
  • chilies (mild) or a combination of both
  • 1 1/2 cups chicken broth
  • Garnish
  • Fresh cilantro, chopped
  • Green onions, chopped
  • Extra virgin olive oil, drizzle

Instructions

  1. In a large pan like a dutch oven, heat oil on medium and add all the onion. Cook and stir until the onions are translucent.
  2. Stir in garlic and next 9 ingredients. Cook and stir for about 3 minutes.
  3. Pour in picante and broth. Stir and bring to a boil.
  4. Cover, lower heat and cook for 25 minutes. Fluff with a fork when finished cooking.
  5. Garnish with cilantro, chopped green onions, and a drizzle of extra virgin olive oil.
  6. Variation: Add cooked chorizo or smoked sausage to serve as a main dish.
http://www.centexcooks.com/spanish-rice/