Spanish Rice
The recipe Spanish Rice is ready in approximately 45 minutes and is definitely an outstanding gluten free, dairy free, and lacto ovo vegetarian option for lovers of European food. For 94 cents per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 310 calories, 8g of protein, and 10g of fat each. Many people really liked this side dish. 161 person found this recipe to be flavorful and satisfying. If you have kosher salt, garlic cloves, chicken stock, and a few other ingredients on hand, you can make it. It is brought to you by Simply Sugar and Gluten Free. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is amazing. Slow Cooker Mexican Rice (Spanish Rice), Rice Cooker Spanish Chickpeas and Rice, and Spanish Rice (Mexican Rice) are very similar to this recipe.
Servings: 6
Ingredients:
1 1/2 cups brown rice
2 cups canned tomatoes, drained
2 cups chicken stock (use vegetable stock for a vegetarian option)
3 tablespoons extra virgin olive oil, divided
3 garlic cloves, minced
1 teaspoon kosher salt
1 medium onion, sliced into thin crescents from top to bottom
2 red bell peppers, seeded and sliced thin
Equipment:
pot
Cooking instruction summary:
In a large stock pot, heat 2 tablespoons of olive oil over medium heat. Add onion and saute for 5 minutes or until translucent. Add peppers and saute for several more minutes, or until they just begin to soften. Add garlic and cook until fragrant then add brown rice and coat in oil. If necessary add the remaining tablespoon of oil. Stir for about 1 minute, then add tomatoes, salt, and stock.Cover and cook for 40 minutes, or until all liquid is absorbed and rice is tender. It may be necessary to add a little more liquid toward the end of your cooking time.Taste and adjust seasoning with salt & pepper if desired.
Step by step:
1. In a large stock pot, heat 2 tablespoons of olive oil over medium heat.
2. Add onion and saute for 5 minutes or until translucent.
3. Add peppers and saute for several more minutes, or until they just begin to soften.
4. Add garlic and cook until fragrant then add brown rice and coat in oil. If necessary add the remaining tablespoon of oil. Stir for about 1 minute, then add tomatoes, salt, and stock.Cover and cook for 40 minutes, or until all liquid is absorbed and rice is tender. It may be necessary to add a little more liquid toward the end of your cooking time.Taste and adjust seasoning with salt & pepper if desired.
Nutrition Information:
covered percent of daily need
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