Also called Mexican Rice, Spanish rice is a great dish on its own. You can whip it up quickly, then use it as a main dish or serve it with enchiladas and tacos.
Spanish Rice
Also called Mexican Rice, Spanish rice is a great dish on its own. You can whip it up quickly, then use it as a main dish or serve it with enchiladas and tacos.
Ingredients
- 2 cups long-grain brown rice
- ¼ tsp vegetable oil
- 1-8 oz can tomato sauce (seasoned if available) **
- 2 heaping tbsp minced garlic
- 1 small white onion, minced
- ½ green bell pepper, minced
- 4 cups chicken broth
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 pound ground beef, cooked and drained ***
- Salt to taste
- ** You can also use spaghetti sauce
- *** For more taste, add a package of taco seasoning or chunky salsa
Instructions
- Rinse the rice in cold water (use a colander).
- Let it drain off.
- Brown the rice in the oil.
- Add the minced garlic, pepper, and onion.
- Sautee until the onion becomes translucent.
- Pour in the chicken broth, onion powder, and garlic powder.
- Bring to a boil, then reduce to simmer for 45 minutes covered (the rice will absorb the broth).
- Finish by stirring in the tomato sauce and ground beef.
- Taste for flavor adjustments.
- Simmer for 30 minutes before serving.
Notes
Tips:
- You need about 1 cup of cooked rice per person for a main dish.
- Spanish rice is good in the refrigerator for five days. You can reheat it in a microwave or on the stovetop.
- Mexican rice can also be frozen. Use freezer bags and portion it out. The shelf life is 5 months.