Vicki's Spanish Rice
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 cup converted rice (preferably Uncle Bens)
- 2 1⁄4 cups water
- 2 teaspoons chicken base
- 1 teaspoon sazon seasoning (1 individual packet)
- 1⁄2 teaspoon garlic powder
- 1 cup chopped tomato
- 1⁄2 cup chopped green pepper
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped celery
- 1⁄4 cup frozen peas
- 1⁄4 cup chicken broth
- water
- 1⁄4 teaspoon chili powder
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon salt
- 1 tablespoon butter
- olive oil
directions
- 1. Bring 2 1/4 cups water, Sazon, garlic, and chicken base to a boil.
- 2. Meantime, melt butter or oil and saute veggies with cumin, chili,salt,pepper and 1/4 cup chicken broth until tender crisp -- about 5 minutes or so.
- 3. Add veggies, rice, and peas to boiling water mixture and simmer on very low for 20-25 minutes until liquid is absorbed. No peeking! Remove lid and cover pot with a clean dish towel and then put lid back on until ready to serve. Enjoy!
- 4. NOTE* on occasion, I've topped this rice with more chopped tomato and green onion - crumbled bacon is also good.
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Reviews
-
This is a great way to fix Spanish rice. The onion and celery were cooked in a small amount of olive oil omitting the butter. The rice was then added along with the remaining ingredients. I drained a can of diced cut tomatoes and used for the chopped tomatoes. Next time I will probably reduce the amount of tomatoes. Using the dish towel to absorb the moisture is a great trick which worked great. This dish was served along with recipe #127747 for a Mexican themed Christmas brunch.