I don’t remember even eating Spanish Rice as a child. Mr.Picky loves spanish and mexican rice out of a box but I refuse to make the sodium filled rice. I have come up with a recipe similar to the Mexican rice but had no recipe for the Spanish rice until now.
After doing some research and came up with this recipe after combining what sounded good to me. It turned out great. In fact is was the base layer to a skillet/casserole recipe I was making. Be sure to check back for that recipe.
This Spanish rice is not spicy due to the little ones. Extra heat could be added with come cayenne pepper to the mix or maybe add a diced jalapeño. It was flavorful without too much salt and the perfect heat for the kids.
- 1 cup water
- 1 (15 oz) can petite diced tomatoes with juice
- 1/2 green pepper, chopped
- 1/2 large onion, chopped
- 1 1/2 cup uncooked long grain white rice
- 1/4 tsp granulated garlic
- 1 tsp chili powder
- 1/2 tsp paprika
- 1 Tbs olive oil
- 1 tsp or 1 cube chicken bullion
- 1 tsp salt
- 1 tsp cumin
In a skillet heat olive oil over medium/ high heat.
Saute onion, pepper, and rice. Stirring constantly so the rice does not burn, cook until most of the rice has toasted and the vegetables soften.
Add the rice mixture to a medium pot along with the remaining ingredients.
Bring the mixture up to a boil, cover and reduce heat to the lowest it will go.
Cook covered for about 15 minutes or until rice is tender. Fluff with a fork when done.