Recipe by ratherbeswimmin'
There are a lot of Spanish Rice recipes posted here but this one is slightly different and my family's favorite. Adapted from Southern Living.
Top Review by hippeastrum
OK, I got to retry this one after burning it the first. I noticed that it burnt because the liquid from the vegetables was absorbed into the rice before the rice browned. This time I browned the rice and the vegetables separately. I also used ground cumin instead of the seeds. I had a lot of chicken broth left over from another recipe so I used chicken broth instead of the water. It came out pretty good. I think maybe next time I'll add a little kick with just a pinch or 3 of cayenne pepper. Thanks
- 3 tablespoons vegetable oil
- 2 cups long-grain rice, uncooked
- 2 large green bell peppers, chopped
- 2 stalks celery, chopped
- 2 medium onions, finely chopped
- 2 teaspoons cumin seeds, crushed
- 1 -1 1⁄2 teaspoon salt, to taste
- 1⁄2 teaspoon pepper, to taste
- 1⁄4 teaspoon garlic powder
- 6 cups water
- 1 (8 ounce) can tomato sauce
Directions See How It's Made
- In a large pot, heat the oil over medium-high heat.
- Add in the rice and next 7 ingredients.
- Cook and stir often until the rice is browned.
- Add in the water and tomato sauce; stir to combine.
- Bring to a boil; lower heat to medium; cover and cook 25 minutes or until rice is tender.