What's On the Side: Spanish Rice


I have fond memories of Rice a Roni Spanish rice from my childhood. When made with browned ground beef, it made for a quick and easy weeknight meal, something I'm sure my Mom appreciated.


While the Spanish rice recipe I'm sharing here is meant to be used as a side dish (I served it alongside a roasted chicken seasoned with cumin and cilantro), you could easily transform it into a hearty meal with the addition of ground beef, turkey, or soy crumbles.

Spanish Rice (printer-friendly version)
makes 4-6 servings

4 cups low-sodium vegetable stock
1 14.5-oz can diced tomatoes fire roasted with green chilies
pinch of dried oregano
1/2 teaspoon fine sea salt
2 tablespoons olive oil
2 cups white rice
1 scant cup finely chopped onion
1 garlic clove, minced

1. Add the vegetable stock, fire roasted tomatoes, oregano, and salt to a large sauce pot. Bring to a simmer over low heat.
2. Heat the olive oil in a large skillet over medium-high heat. Add the rice and stir to coat in the oil. Cook, stirring frequently, until the rice is browned, about 5 minutes. Stir in the chopped onion and cook until the onion has softened and turn translucent, about 3 minutes. Add the garlic and saute until fragrant, about 30 seconds. Remove from the heat and carefully add to the tomato mixture in the sauce pot. Cover and simmer for 15-20 minutes, or until the rice is evenly cooked through. Remove from the heat and let stand for 5 minutes. Fluff with a fork and serve.

(adapted from this Simply Recipes recipe)
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