Prep 5 mins
Cook 25 mins
If last night's stir fry resulted in leftover steamed rice, one thing you can do with it is turn it into Spanish rice. This is just about as good as Spanish rice made the traditional way.
- 3 cups cooked rice (leftover white or brown)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1⁄2 onion, diced
- 4 minced garlic cloves
- 1⁄2 cup tomato sauce (or more)
- 1⁄4 cup water
- 1⁄4 teaspoon coriander
- salt and pepper
- Heat the oil and butter in a skillet over medium heat.
- Saute onion until soft.
- Add garlic and saute another minute.
- Add the rice and saute a couple more minutes.
- Add tomato sauce, water, and coriander.
- Stir and bring to a simmer.
- Reduce heat, cover, and simmer 15-20 minutes, stirring occasionally until the sauce is absorbed and the rice has lost most of its stickiness.
- Salt and pepper to taste.
What a great idea! Making great tasting Spanish or Mexican rice from scratch is sometimes tricky. Although I scoffed (canned tomato sauce??), the end result was very tasty and easy, and pleased even a foodie like me. I used ground cumin instead of coriander, and added a few diced carrots to saute with the onions, plus a sprinkling of some frozen corn in the last few minutes.
This worked out well. Had some deft over rice, spaghetti sauce and sweet peppers. Added the peppers to onions and sautéed. Had more than 3 cups of rice, so added 10 oz can of diced tomatoes with chills. Loved the rice. Not mushy or sticky. Very good!
Great idea! Had leftover Chinese rice. I sautéed some red and yellow mini peppers, a small Serrano pepper and leftover corn kernels with the onion. I also added garlic powder, chili powder and paprika with a little sauce because I used "no salt added" tomato sauce. Delish!