Spanish rice is another one of those classic dishes that is good with just about any entree. It is also one of those comfort foods that seems to be made differently from home to home, much like spaghetti sauce. This version uses salsa for the tomato influence, plus mixed vegetables to boost the nutrition factor.
The recipe is quite forgiving, so feel free to use your favorite blend of mixed vegetables or even one single vegetable. Don’t care for veggies? Simply omit them completely.
Chunky salsa works best. If you have a smoother, blended salsa, reduce the water by 1/4 cup so you have a total of 2 cups of liquid. Use your homemade or commercial chunky salsa (mild, medium, or hot) to suit your tastes. No salsa? Substitute chopped fresh tomatoes. Any variety will work. If you do substitute chopped tomatoes, you might want to add a bit of hot sauce for a little kick.
Spanish rice traditionally uses inexpensive long-grain white rice. However, feel free to substitute arborio or basmati rice. Do not use instant rice. It will turn to mush.
Spanish Rice Recipe
1 teaspoon butter, vegetable, or olive oil
1 cup long-grain white rice
1/2 cup diced sweet onions
1-1/4 cups chicken or vegetable broth
1 cup chunky salsa, homemade or commercial
1 teaspoon table salt
1/2 teapoon ground cumin
1/4 teaspoon dried oregano, crushed
1/2 cup diced sweet bell peppers, any color or mixed colors (may substitute mild green chiles)
1/2 cup frozen mixed vegetables, your choice
1 Tablespoon fresh chopped cilantro
Melt butter in a medium saucepan over medium heat. Add rice and onions. Stir until coated and glossy. Add chicken or vegetable broth, chunky salsa, salt, cumin, and oregano. Bring to a low boil.
Stire in bell peppers, frozen mixed vegetables, and chopped cilantro. Return to a boil, cover, and reduce heat to low.
Simmer 20 to 25 minutes, stirring once halfway through. Turn off the heat and let rest 5 minutes. Fluff to serve.
Yield: 6 to 8 servings
Spanish Rice Recipe Photo ©2019 Peggy Filippone