Here is a super easy and tasty Spanish Rice recipe.
- salt to taste
- 1 clove garlic minced
- pepper to taste
- 4 cups cooked rice (i used minute rice, but you may use regular rice, if you prefer
- 0.5 large onion chopped finely
- 0.5 green bell pepper chopped finely
- 0.5 red bell pepper chopped finely
- 2 tablespoons extra virgin olive oil
- 2 cups bottled salsa
- 1 tablespoon taco seasoning mix
- Carbohydrate 50.2620475 g
- Cholesterol 0 mg
- Fat 4.978275 g
- Fiber 1.95170001419385 g
- Protein 5.1286 g
- Saturated Fat 0.735035833333333 g
- Serving Size 1 1 Serving (266g)
- Sodium 554.722833333333 mg
- Sugar 48.3103474858062 g
- Trans Fat 0.185673333333335 g
- Calories 266 calories
Step-by-step
- Prepare rice according to package directions, in order to have 4 cups cooked rice. Set aside.
- Pour 2 tablespoons olive oil into a medium-sized skillet.
- Add 1/2 finely chopped large onion, 1/2 finely chopped green bell pepper, 1/2 finely chopped red bell pepper, and 1 minced clove of garlic.
- Saute over low heat, until all vegetables are softened, about 5 to 10 minutes.
- Add sauted vegetables, 2 cups salsa, and 1 tablespoon taco seasoning mix.
- Season with salt and pepper to taste.
- Now, stir , combining all ingredients thoroughly.
- When everything is completly combined, return the mixture to the cooktop, and heat, just until your Spanish Rice Ole! is warm and ready to serve.
- This dish is delicious with any Mexican meal--or even by itself!
Low heat is mandatory when sweating onions and bell peppers, because high heat will brown the alliums prematurely and impart an acrid flavor before the cellular walls break down. A heavy-bottomed stainless steel skillet or an enameled cast iron braiser distributes thermal energy evenly across the cooking surface, preventing the minced garlic from scorching during the initial five to ten minute softening phase. Finely dicing the red and green bell peppers to a uniform uniform cube size ensures they release their moisture at the exact same rate. Bottled salsa introduces significant liquid volume, which requires a wide cooking vessel to allow excess moisture to evaporate efficiently rather than boiling the starches. While long-grain white rice yields distinct grains, leftover cooked grains chilled for twenty-four hours absorb the bottled salsa and taco seasoning more uniformly than freshly steamed rice due to retrograded starches. Adjusting the salt must happen after the salsa and rice combine and warm through completely, since simmering concentrates the sodium levels already present in the preserved tomato base.
