- 2 12oz Cans of Diced Tomatoes (we like the ones with Jalapenos)
- Left-over cold rice- as much as you want, I like using just enough to be coated by the two cans of tomatoes.
- Extra Virgin Olive Oil
- Chili Powder (a tablespoon +/-)
- Cumin (a teaspoon +/-)
- Cilantro and/or Parsley (fresh or dried to taste, you can't over do either of these in my book)
- Onion, Garlic, Fresh Tomatoes, Bell Peppers, Jalapenos, (or other veggies of choice)
- OPTIONAL: Can of Black (or preferred type of) Beans.
- Coat the bottom of a medium skillet with Olive Oil, add a couple pinches of salt and fresh ground pepper
- Saute diced onions, jalapenos (if you like spice), bell peppers, and a fresh tomato to add a fresher taste
- Add rice to skillet after onions start to caramelize (turn brown)
- Pour both cans of diced tomatoes on top (juice and all) and break up any clumps of rice that stick together.
- Add chili powder, a dash of cumin, parsley, cilantro and any other herbs and spices of choice.
- Saute on low heat until all is mixed together and heated.
- At this point you can also add a drained can of black (or red, or pinto) beans and stir together until heated.
I love this easy version of Spanish Rice, it doesn't take very long and is an excellent side dish, or to eat on its own. Below I used this recipe to additionally fill my baked hatch chili peppers (baked with Daiya inside). Always a crowd-pleaser.