Spanish Rice Recipe

No Photo

Have you made this?

 Share your own photo!

Spanish Rice

Joanne Hollingsworth

By
@kiliape

While this is coming together in your kitchen, close your eyes for a trip to the Southwest. This makes a great take along side dish and/or a meal of itself.


Featured Pinch Tips Video

Rating:

Serves:

4

Prep:

10 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

1 ea
handful of chopped red bell peppers, green bell peppers
1 medium
white onion, chopped
1 c
cooked white rice
2 Tbsp
garlic, minced
1
jalapeno, seeded and chopped
1 can(s)
green chilies, chopped
1 can(s)
tomatoes, canned and chopped, with liquid
1 Tbsp
cilantro, dried
1 tsp
cumin
1 Tbsp
oregano, dried
salt to taste (opt)
water or v-8 juice, as needed

Directions Step-By-Step

1
***NOTE***
You may substitute the 1 can of green chilies and 1 can of tomatoes for 1 can of Rotel, undrained. I prefer the Rotel. Both are good, however.
I use prechopped, frozen veggies from my freezer that I prep myself. Fresh or frozen is fine.
2
In a heavy, heated, oiled pan add onion, garlic and peppers, jalapeno. Cook until tender over med heat. Add cilantro, cumin, and oregano.
3
Mix well and add rice. Stir to heat thru. Add tomatoes/chilies w/juice. Mix well, add water (or V-8 juice) if needed for desired consistency.
4
Salt to taste. Reduce heat to simmer to heat thru.
5
"Homemade is better!"

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern