- This topic has 0 replies, 2 voices, and was last updated July 16, 2012 at 1:24 pm by .
- December 27, 2011 at 7:49 pm #301845
Super frugal and versatile, yet so tasty! This dish can also make “planned over” stuffed Bell Peppers and can also be used with “planned over” chicken quesadillas…AFTER being served with Simple Salsa Chicken.
~2 cups uncooked long grain rice
~2 cans chicken broth or equivalent-((or 4 cups water with 3 chicken bouillon cubes))
~s & p – to taste
~1 small can tomato sauce-OR-1 can Rotel
~1 small onion-minced
1/4 cup minced bell pepper
~2 tbsp canola oil
~1/8 tsp garlic powder
~1/4 tsp cumin
~1/4 tsp dried cilantro
~ Add oil to a heavy bottomed deep pot.
~ Brown rice, onion, and bell pepper in oil-stirring often.
~ Add broth or equivalent, stir.
~ Add tomato sauce or Rotel and seasonings; stir well.
~ Bring to a boil; cover.
~ Simmer on low/med low for 20 minutes or until liquid is absorbed.
This recipe makes A LOT…Plenty to use for planned over!
*note* Can use brown rice to make the dish more nutritional, but will have to adjust cooking time.
- July 16, 2012 at 1:24 pm #432254
I have tasted the Spanish Rice once and I really like it. The taste was so good as well as the ingredients inside of it. Now,since you have shared the information on how to make a perfect Spanish Rice, we can definitely make it in our home and tried it as many times as we can.
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