Flavorful, easy, delicious Spanish rice that is better than any San Francisco Treat.
Spanish Rice Ingredients
1/4 cup Oil, hot
2 cups Long Grain White Rice
1 clove garlic, pressed
1/2 cup Yellow Onion, diced
1 cup, chopped Red & Green Pepper
1 – 7 3/4 oz can El Pato Tomato Sauce, Yellow Can (Mexican Hot Style)
1/2 Tbsp Chili powder (Optional)
2 tsp Salt
3 cups Hot Water
1 – 14.5 oz can Mexican Stewed Tomatoes (I like to chop into small pieces so they blend better)
Heat the oil in the skillet. Burner should be set on high, unless the oil starts to smoke a lot, then just set on medium to medium high. Add garlic, onion, peppers and rice. Stir frequently.
Sauté until the veggies are soft and the rice is opaque white (light browning of the rice is okay).
Next add to the skillet your tomato sauce, chili powder, salt, hot water, and stewed tomatoes. Cover and cook until rice is tender. Check near the end of the cooking time to see if you need to add a bit more water.
Spanish Rice Cooking Instructions
1. Preheat oil to hot. Add rice, garlic, peppers and onion. Stir frequently. Sauté until vegetables are soft and rice is opaque white (light browning of the rice is okay)
2. Add water, tomato sauce, chili powder, salt, and stewed tomatoes. Cover and reduce heat to low. Cook another 30-45 minutes, or until rice is tender. Watch for doneness and moisture level. You may need to add 1/4 cup more water near the end.
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Yield: 8 servings
You can use a cup of mixed vegetables or peas instead of peppers. If you are using canned vegetables add right before you cover and reduce heat. You can also leave the rice plain for those who prefer no added vegetables.
This is a wonderful side dish that is easy to make and very versatile. Just change out your vegetables for a different look and taste.
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