Quick Spanish Rice (Print Version)
# Ingredients:
→ Base
01 -
½ or 1 jalapeño pepper, diced and seeds removed
02 -
½ medium red bell pepper, chopped small and deseeded
03 -
1 small yellow onion, finely chopped
04 -
2 garlic cloves, minced finely
05 -
1 cup basmati rice (long grain), rinsed fully
06 -
1 tablespoon olive oil
→ Seasonings
07 -
½ teaspoon dried oregano
08 -
½ teaspoon salt
09 -
½ teaspoon ground cumin
→ Liquids
10 -
1 cup (8 oz) chicken broth or veggie broth
11 -
1 cup (8 oz) plain tomato sauce
# Instructions:
01 -
Warm up some oil in a large skillet over medium-high heat. Toss in onions, bell pepper, and jalapeño, and cook for 4 minutes or so until soft.
02 -
Throw in the garlic, stir it around, and cook for about a minute until the smell hits you.
03 -
Mix in rice, oregano, cumin, and salt. Stir for 2 minutes, letting the rice lightly toast and release its aroma.
04 -
Pour in the tomato sauce and broth, then bring everything to a boil. Lower the heat, cover the skillet, and let it simmer for 15-20 minutes until the rice is soft.
05 -
Taste to check the flavor and tweak the seasoning if you feel it's needed.
# Notes:
01 -
Toasting the rice makes a big difference in flavor — don't skip it.
02 -
Keeps well in the fridge for 5 days or in the freezer for up to 3 months.