| Spanish Rice |
Servings: 6
Ingredients:
| • Rice, Jasmine | 1½ cups | |
| • Water | 2¼ cups | |
| • Canola oil | 2 Tbsp | |
| • Onion, yellow | 1/2 medium | |
| • Garlic | 1-2 cloves | |
| • Bell pepper, green | 1 small | |
| • Frozen corn | 1/2 cup | |
| • Tomato sauce | 4 oz. (1/2 of 8 oz. can) | |
| • Chili powder | 1 tsp | |
| • Salt | 1 tsp | |
| Reverse Columns | ||
Directions:
- Make the Jasmine rice according to directions on the package. Bring the water to a boil, add rice, reduce to a simmer (Lo) for 15 min. Ratio of water to dry rice is 1½ to 1.
- In a large sauce pan, sauté the onions in the olive oil until onions are translucent.
- Add in the garlic, bell pepper and corn. Sauté a few minutes more.
- Add in the tomato sauce and spices. Cook at a medium-low heat (3) for 5-10 min until the vegetables are done. Stir occasionally.
- Add in the cooked rice and stir to thoroughly mix.
Notes:
Optionally add in a diced tomato if you like tomato chunks in your Spanish rice.
Jasmine rice is used since the rice grains remain more separate. Regular white rice will become very sticky in this dish.
Cooking the rice together with the sauce is difficult. The rice takes much longer when cooking in a tomato sauce (35 min) and scorching on the bottom of the pan becomes an issue. Cooking the rice and sauce separately then combining at the end solves this problem.
Post a Review