Sunday, June 20, 2010

Recipes: Easy Spanish Rice

When I make rice or quinoa (in our rice cooker) I tend to make a lot so I can use the left-overs to pack my husband's lunches. Also great way to use left over-rice is to make a healthier alternative to Rice-A-Roni style Spanish rice...

  • 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
  • Salt/Pepper
  • 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.