spanish rice

15 Pinches
White City, OR
Updated on Jul 22, 2015

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.

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

  • 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.
  • Step 2
    In a heavy, heated, oiled pan add onion, garlic and peppers, jalapeno. Cook until tender over med heat. Add cilantro, cumin, and oregano.
  • Step 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.
  • Step 4
    Salt to taste. Reduce heat to simmer to heat thru.
  • Step 5
    "Homemade is better!"

Discover More

Category: Rice Sides
Keyword: #Onion
Keyword: #rice
Keyword: #cumin
Keyword: #JALAPENO
Keyword: #tomatoes
Keyword: #Spanish
Ingredient: Vegetable
Method: Stove Top

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