Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
scombs@goodnet.comBest Spanish RiceIngredients (use vegan versions): 1 medium yellow onion, chopped
1 cup white rice, rinsed and uncooked
1/2 teaspoon salt
1 tablespoon olive oil
14 1/2 oz. (1 can) vegetable stock
4 lg. cloves garlic, minced
1 red bell pepper, diced
1/2 teaspoon minced or pureed jalapeño peppers (optional)
Directions:Heat non-stick frypan; add olive oil; sauté onions and rice until onions are translucent and rice starts to turn brown. Add broth, garlic, bell pepper and salt. Cover and bring to a boil, then reduce heat and simmer for 20 minutes or until liquid is reduced.
Serves: 8
Preparation time: 45 minutes
I would add a teaspoon of saffron to this recipe.
Archived comment by: andrea
Very, Very good! Now eating in a burrito with beans and salsa. Thank you.....first time cooking mexican rice.....
Archived comment by: rosanne
okay i really wanted this recipe to work and when i tried it, it turned out tasting horrible. maybe i did something wrong....
Archived comment by: veganish
This is a great recipe because you can add and subtract to it. Personally, I ommittd a little of the garlic and added some chopped tomatoes in. My whole family loved it.
Archived comment by: ally
This didn't turn out very well for me. I might try it again with some tomatoes though,that would make it seem more like Mexican rice.
Archived comment by: michelleBell
It doesn't take much to burn the rice, burnt rice tastes... bad. Just bad. So if it tastes bad, that's probably what happened. The rice should be a light to medium yellow (at most) before you add the broth/water.
Archived comment by: thayanmarsh
