SPANISH RICE MADE EASY (SALLYE)

sallye bates

By
@grandedame

This is another great recipe from HEB that I tweaked and made my own. It is super easy and quick to make with ingredients you usually have on hand in your larder.

It ain't rocket science, but it surely does taste good. Try it, I think you'll like it.


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Rating:

Comments:

Serves:

6-8 servings

Prep:

5 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

3 Tbsp
cooking oil
1 small
green bell pepper
1 small
sweet onion
1-1/2 c
long grain rice, uncooked
1 clove
garlic
1 tsp
black pepper
1 tsp
sea salt
1/2 tsp
ground cumin
1 tsp
paprika
1/2 tsp
chili powder
1 can(s)
hatch or rotel original diced tomatoes and green chiles (10 oz)
1 c
hunts tomato sauce (8 oz)
2-1/2 c
chicken broth

Directions Step-By-Step

1
PREPARATION:

Peel and quarter onion and place in food processor

Cut bell pepper into quarters, remove the core, the seeds and membranes; place in food processor

Peel garlic clove and place in food processor

Pulse about 7 times until items are coarsely chopped

Set aside
2
Place oil in heavy skillet that has an airtight lid over medium high heat until oil is shimmering.

I use my cast iron skillet.
3
Add rice, chopped pepper, onion and garlic to hot oil and cook until rice is slightly browned (about 5 minutes).

Stir frequently to avoid burning.
4
Stir in all other ingredients and bring to a boil.
5
Once liquid is boiling, turn heat to low until liquid is just simmering.

Cover and cook until all liquid is absorbed (about 20 minutes).

Do not remove lid or stir during cooking time.
6
Remove from heat and set aside for 5 minutes (still covered).

When ready to serve, fluff up with fork.
7
That's it, folks.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southwestern
Hashtag: #mexican