Spanish rice can be made many different ways. This version is one that I received from a friend of mine who is actually a Salvadoran. Perhaps, I should have called this recipe Salvadoran Rice instead of Spanish Rice. She called it Spanish rice, so I feel like I should honor her choice of name for the recipe, right?
There are two other versions of a Spanish rice on this site. One was made using Knorr Mi Arroz seasoning, and the other was prepared using salsa to flavor the rice. As a result, I have been teased a bit by my friends about my inability to make a proper Spanish rice. Hopefully, this recipe will help my reputation.
What will you need to prepare this recipe?
From the Pantry
- Rice
- Extra Virgin Olive Oil
- Bouillon Cubes
- Canned Diced Tomatoes
From the Refrigerator
- Bell Pepper
- Celery
- Carrot
- Green Onion
From the Root Cellar
- White Onion
There is one confession that I have to make about this post. I was too busy cooking dinner for my family to remember to take a lot of pictures, so there’s not a lot of images in this post. In fact, I have a lot of out of focus images that I won’t publish here. In spite of the lack of photos, I promise that this recipe is delicious. You’re going to love it.
Give this recipe for Spanish Rice a try and let us know what you think by leaving a comment below.
Thanks for visiting Patty Cake’s Pantry.
Spanish Rice
Ingredients
- 1 1/2 cup long grain white rice ($0.25)
- 2 tbsp extra virgin olive oil ($0.23)
- 1/3 cup green bell pepper diced ($0.38)
- 1/3 cup white onion diced ($0.20)
- 2 cloves garlic minced ($0.04)
- 1 stalk celery minced ($0.10)
- 1/2 carrot minced ($0.12)
- 1 (15 ounce) can diced tomatoes ($0.58)
- 2 1/4 cups water
- 2 bouillon cubes (chicken or vegetable flavored) ($0.20)
- 2 green onions thinly sliced (optional) ($0.05)
Instructions
- Heat oil in deep skillet with lid.
- Add the rice, bell pepper, onion, garlic, celery, and carrots.
- Saute until the rice is no longer translucent. (This should take about 10 minutes.)
- Add the water, can of tomatoes, and the bouillon to the rice mixture.
- Bring mixture to a boil, stirring frequently.
- Taste the liquid to see if it needs more salt or bouillon. (Be careful, it's boiling hot.)
- Reduce heat and cover the pan.
- Simmer for 15 to 20 minutes.
- Remove from heat, and allow rice to sit in pot for 10 minutes to allow it to finish cooking.
- Fluff with fork and sprinkle with green onions.
- Serve alongside your favorite Latin inspired entree.
Nutrition information is for 1/6th of the recipe prepared as written above (approximately 1/2 cup serving).
Disclaimer: Nutritional information is calculated using online tools such as those available at cronometer.com or verywellfit.com. We make every attempt to ensure that this information is calculated correctly, but this information should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. In addition, different online calculators provide different results depending on their own nutrition-fact sources, databases, and the algorithms used. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. Under no circumstances will PattyCakesPantry.com be responsible for any loss or damage resulting for your reliance on nutritional information provided.
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