Prep 20 mins
Cook 30 mins
This is a recipe from our Sunday supplement American Profile. It is one of the best Spanish rice recipes we've ever had. It freezes well. Just needs a little liquid when heating up.
- 1⁄3 cup vegetable oil or 1⁄3 cup canola oil
- 1 1⁄2 cups long grain rice, uncooked
- 2 medium onions, finely chopped
- 1 medium green bell pepper, finely chopped
- 2 medium celery ribs, finely chopped
- 1 (20 ounce) can crushed tomatoes, undrained
- 2 teaspoons ground cumin
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 (14 ounce) can reduced-sodium chicken broth
- Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
- Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.
This is a great side dish! We had it with plank grilled salmon, and it was perfect. I only had a red bell pepper, so ours was more monochromatic than it would have been. But, I only had Rotel crushed tomatoes, so we got some flecks of green along with a little rise in temperature. All in all it was delicious. I'm glad it freezes well, because there are only the two of us. We look forward to enjoying it again and again. Thanks AuntSana!
Hi Aunt Sana a/k/a/ Chopped Liver, what a nice recipe! The tomatoes in it aren't too "acidy"! I sort of cooked it exactly as posted but changed a few things. Use stewed tomatoes instead of plain tomatoes, a pinch of sugar, & drizzled chopped cilantro over it when served. We enjoyed it thoroughly, thank you for posting and sharing such a great recipe! Diane :) Reviewed for "I Recommend .....New Thread" because I read QueenBee49444's review of the dish! :=)
Followed this recipe exactly and I wouldn't change a thing for the next time. This dish tastes exactly like the Spanish Rice I devour at my favorite Mexican restaurant. I was glad to see another reviewer say she will freeze leftovers because we have enough for another meal. Thanks, Aunt Sana, for posting this recipe. Made for PAC, Spring 2008