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.
- 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
- Fresh cilantro, chopped
- Green onions, chopped
- Extra virgin olive oil, drizzle
- 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.
- Stir in garlic and next 9 ingredients. Cook and stir for about 3 minutes.
- Pour in picante and broth. Stir and bring to a boil.
- Cover, lower heat and cook for 25 minutes. Fluff with a fork when finished cooking.
- Garnish with cilantro, chopped green onions, and a drizzle of extra virgin olive oil.
- Variation: Add cooked chorizo or smoked sausage to serve as a main dish.