Spanish Rice

This versatile Spanish Rice recipe is bursting with flavor and can be prepped ahead for added ease at dinnertime!

Spanish Rice is a worthy addition to any south-of-the-border menu and also complements a wide variety of basic proteins and vegetables. The flavors meld and improve over time, making leftovers extra delicious. You can even prepare it earlier in the day and reheat to make dinnertime a little easier.

 

April brings longer days and glimpses of warmer weather, yet I’ve come to associate this time of year with my winter parka and umbrella.

So often, spring sports spectators must bundle up as they brave strong winds and spring rains on athletic fields far and wide. During my son’s lacrosse season, I’ve learned to keep a blanket and an extra sweatshirt in the car. (Of course, my family will tell you that I can get goose bumps when it’s 70 degrees outside.)

Regardless, the sometimes slow transition from fleece to flip-flops can be easier when there’s a fun activity or two on the calendar. And who doesn’t look forward to a fiesta?

This versatile Spanish Rice recipe is bursting with flavor and can be prepped ahead for added ease at dinnertime!

So I formulated a plan. Over each of the next several weekends, I will share a tried-and-true recipe that has been enjoyed many times over by family and friends.

This might not sound like anything new and different, but there’s a twist: all of these recipes are versatile, stand-alone dishes, but they can also be combined into one delicious meal. If my mission doesn’t seem crystal clear right now, it will by the end of the month.

Let’s face it, not many of us are going to make three or four new recipes in a week, let alone a single day. Yet if we give ourselves time and make the most of leftovers and the freezer, we can pull off some pretty fabulous meals with minimal effort.

The idea actually came from a friend who recently stopped over for lunch. I wasn’t well prepared, so I combined a variety of leftovers in one hearty bowl. She asked if the dish was a Fountain Avenue Kitchen recipe, mentioning that if it wasn’t it should be!

The approach might not seem glamorous, but it’s practical and tastes great. There’s a bit of a Tex-Mex theme, so a Cinco de Mayo party might be in order—or perhaps a May Day celebration?  (Classic Guacamole  makes an outstanding addition!)

…and these crispy Baked Chimichangas would pair quite nicely with the Spanish rice!

A festive menu can provide the nudge needed to schedule time with friends we haven’t seen over the cold winter months or simply liven up the typical dinner for two. Truly, it’s the mindset, not the numbers, which matter.

So stay tuned over the next few weeks for a collection of recipes that hold their own but also come together to form one fabulous meal!

This versatile Spanish Rice recipe is bursting with flavor and can be prepped ahead for added ease at dinnertime!

 

Spanish Rice
Yield: 4-6 servings
The following recipe is a worthy addition to any south-of-the-border menu but also complements a wide variety of basic proteins and vegetables. The flavors meld and improve over time, making leftovers extra delicious. You can even prepare it earlier in the day and reheat to make dinnertime a little easier.
Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, diced (about 1 cup)
  • 1/2 green bell pepper, chopped
  • 1 cup uncooked long grain white rice
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon each ground cumin, oregano, and kosher salt
  • 1 (14.5-ounce) can reduced-sodium chicken broth (substitute vegetable broth for a vegetarian option)
  • 1 (10-ounce) can Rotel diced tomatoes with green chiles*
  • Optional garnish: chopped fresh cilantro

 

Instructions

Heat the oil in a medium-size pot or a deep skillet with a tight-fitting lid over medium heat. Sauté the onion and bell pepper until softened, about 2 minutes. Stir in the rice and sauté, stirring regularly, until the rice starts to toast and turn golden brown, about 4-5 minutes more. Stir in the chili powder, cumin, oregano and salt and cook, stirring constantly, until fragrant, about 30 seconds.

Immediately add the tomatoes with their juices, and stir to combine and dislodge any rice that’s sticking to the corners of the pan. Add the chicken broth, increase the heat to high, and bring to a boil. As soon as the mixture boils, give it a good stir, cover the pot and reduce the heat to low. Simmer, covered, for approximately 15 minutes or until the rice is tender and most of the liquid has been absorbed. Remove from the heat and allow to rest, covered, for 5 minutes.

Stir the rice, sprinkle with fresh cilantro, if desired, and enjoy.

Notes

*The level of spiciness in this dish is similar to a medium salsa. If you prefer mild, choose the variety of Rotel that is specifically labeled as mild. Conversely, there is a hot Rotel option for those who enjoy extra heat. Optionally, you could try the recipe with a similar amount of chunky salsa in place of the Rotel tomatoes.

Tip

I like to mix the spices in a small bowl so they can be quickly added to the skillet. For added ease, this can be done earlier in the day. The bell pepper and onion can also be diced in advance and refrigerated in a deli bag or an airtight container.

 

The Fountain Avenue Kitchen https://fountainavenuekitchen.com/

 

 

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Comments

  1. Emily Post author

    I whipped this up last night as a side to your chili lime chicken and it was SOOOOO good!!!

    Reply