Spanish Rice

Sunday, September 13, 2009

I've been working a Spanish Rice recipe for about a month, now. I got the flavor right a couple batches ago, but the water content continued to elude me. So, finally, I strained the tomato and just measured the liquid, then added additional broth. This batch turned out perfectly.

Spanish Rice

Spanish Rice
1 Tbs vegetable oil
1 onion, chopped
1 Anaheim pepper, seeded & chopped
3 cloves garlic, minced
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt
2 tomatoes, grated
1 lime, juiced
1 1/2 cup chicken flavored vegetable broth
1 1/2 cups Jasmine rice

Heat the oil in a medium sauce pan set to medium high heat. Add the onion and pepper and saute until soft. Add the garlic, saute until fragrant then add the spices and stir. Add the tomatoes, lime juice and broth. Bring to a boil, stir in the rice. Reduce heat to the lowest setting, cover and simmer for 25 minutes. Fluff with a fork.

4 Servings: 376 cal (6g fat, 73g carbs, 8g protein)

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  1. Yum, I had forgotten about Spanish rice, thanks for the inspiration!

  2. Dani Says:
  3. Made this tonight and it was fantastic! Thanks for another great recipe!

  4. kari sanford Says:
  5. I recently found your blog while looking for spanish rice for my homemade enchiladas. Your rice was perfect. I make it about once a week. I use poblano peppers instead for lack of finding Anaheim and it tastes great! Also went ahead and tried your nacho cheese sauce and it was equally delicious!


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