Spanish Rice

Submitted by Leslie in Texas

"This is a great side dish for fajitas, pork loin or ribs, or grilled chicken. Originally from a friend in Boulder, CO. who, by the way, is a terrific cook! This has become a family favorite and is a wonderful blend of flavors!"

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 6-8

ingredients

• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 2 carrots, chopped
• 3 tablespoons butter
• 1 1⁄2 cups long grain rice
• 1 cup canned diced tomato, drained and liquid reserved
• 1 cup chicken bouillon
• 2 1⁄2 cups tomato juice, enough to make 2 1/2 cup liquid when combined with juice from diced tomatoes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon ground pepper
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1⁄2 teaspoon oregano
• 1⁄3 cup parmesan cheese

directions

1. Sauté onions, pepper, garlic, and carrots in butter until soft, about 8-10 minutes.
2. Add rice and sauté 10 minutes (add additional butter if needed), stirring often.
3. Add liquid, tomatoes and seasonings.
4. Bring to a boil, reduce heat and cover, simmering for 20 minutes.
5. Turn off heat and keep covered for 10 minutes.
6. Stir in Parmesan cheese and serve.

Reviews

[Coasty]

Wonderful rice dish. I made this for a big group (30) so made it in 3 batches. I added some chopped coriander just before serving. Lots of requests for the recipe

 

[Chef Stevo]

Leslie in Texas, Thank you so much for posting this recipe. My dad and I really liked it. I added a 4oz. can of diced green chilies and some hot sauce. Next time I will cut the recipe in half as this makes a lot for just the two of us. It was very good with the Tequila-Lime Chicken Tacos I made tonight.

 

[Chef SuzyQ]

This was yummy! My rice didn't quite get done (still a little crunchy). Next time I'll simmer for 5 more minutes or so. We served this with torilla #7417 & refried beans #10614. The meal rocked!