spanish rice
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.
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prep time
10 Min
cook time
15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 ea - handful of chopped red bell peppers, green bell peppers
- 1 medium white onion, chopped
- 1 cup cooked white rice
- 2 tablespoons garlic, minced
- 1 - jalapeno, seeded and chopped
- 1 can green chilies, chopped
- 1 can tomatoes, canned and chopped, with liquid
- 1 tablespoon cilantro, dried
- 1 teaspoon cumin
- 1 tablespoon oregano, dried
- - salt to taste (opt)
- - water or v-8 juice, as needed
How To Make spanish rice
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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.
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Step 2In a heavy, heated, oiled pan add onion, garlic and peppers, jalapeno. Cook until tender over med heat. Add cilantro, cumin, and oregano.
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Step 3Mix 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.
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Step 4Salt to taste. Reduce heat to simmer to heat thru.
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Step 5"Homemade is better!"
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Rice Sides
Keyword:
#Onion
Keyword:
#rice
Keyword:
#cumin
Keyword:
#JALAPENO
Keyword:
#tomatoes
Keyword:
#Spanish
Keyword:
#green chilies
Ingredient:
Vegetable
Culture:
Southwestern
Method:
Stove Top
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