My husband and I are originally from Arizona, so Mexican food is a staple. It was not uncommon for my family to have Mexican food twice a day, five days a week, especially when I was living in Yuma. Chile Pepper was my family’s favorite stop for bean, rice and cheese burritos along with rolled tacos. YUM!
I’ve tried many Spanish rice recipes and I’ve found that it’s hard to get a recipe where the rice isn’t mushy at the end. I’ve also had rice that ends up either too bland or too salty. This recipe made me feel like a champion! The texture was perfect and the roasted tomatoes, paprika and chili powder helped to give it that restaurant flavor. I’m so excited to have finally found a reliable recipe! This is a keeper!
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 ½ cups long grain white rice
- ½ cup finely chopped onion
- 1/2 cup bell pepper finely diced
- 2 teaspoons minced garlic
- 14.5 ounce fire roasted diced tomatoes not drained
- 8 ounce can tomato sauce
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil.
- Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes.
- Add the garlic and stir and cook for about 1 minute.
- Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
- Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
- Let the rice sit covered for 5-10 minutes before serving.
- Fluff the rice before serving.
Recipe by: Stephanie Keeping from spaceshipsandlaserbeams.com/spanish-rice/