This is the only recipe I have ever used for Spanish Rice. In fact, this was one of the first recipes I learned to cook as a wee teenager. (Im still much better at baking :) I have no clue as to its authenticity, but it sure does taste awesome. Very simple to make, and filling enough to serve as a main course.
Spanish Rice
Serves Many
- 2 cups uncooked rice
- 1 green pepper, chopped
- 1 medium sized onion, chopped
- 3 stalks of celery, chopped
- 2 tbsp cooking oil
- 1 can tomato paste
- 1 large can whole tomatoes
- cayenne pepper or hot sauce to taste
- 2 tbsp chili powder
- 2 tsp salt- or to taste
Cook rice. In my rice cooker (a very wise investment, as it cooks rice no effort and costs about 10 dollars at your local drugstore), the rice will cook in about a half an hour.
While rice is cooking, chop veggies.
In large frying pan stir together green pepper, onion, celery, and Earth Balance. Cook on medium to high heat, until veggies have lost their green luster and have softened. Onions will almost be caramelized. Cooking time approximately 20 minutes.
Turn heat to medium low. Stir in tomato paste, and then stir in whole tomatoes, one by one, adding about 1/2 cup of juice from the can.
Add cooked rice.
Stir in cayenne pepper, chili powder, and salt.
That’s it. Enjoy!
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