Fresh Spanish Rice
A flavorful Spanish Rice using fresh vegetables from the garden or farmers' market. Enjoy it as a side or wrapped in a burrito for your main dish.
- 1½ cups uncooked brown rice
- 1½ cups water
- 1½ cups chicken stock
- 1½ teaspoons salt
- 1 large heirloom tomatoes, diced
- 1 large green pepper, diced
- 1 jalepeno, diced
- 1 small onion, diced
- 3 Tablespoon olive oil
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ lb. cooked shredded pork or chicken
- ½ can of black beans, rinsed
- cilantro to taste
- sour cream to taste
- soft shell tortillas (My homemade recipe is HERE.)
- Begin by adding the ingredients for the rice into a medium sized saucepan and turn your burner onto medium heat. Once it begins to boil, reduce the all the way down to low and let it cook for about 30 minutes.
- Meanwhile, work on dicing all of the vegetables.
- In a skillet (I use my cast iron. It’s my fave.), add a few tablespoons of olive oil.
- Toss the peppers and onions into the skillet and sauté over medium high heat, stirring often, until they are caramelized and fragrant.
- Add the peppers & onions, along with the tomatoes and spices to the rice after the 30 minutes is up. (If you’re using bean or shredded meat, add them now.)
- Cook for another 10-15 minutes to allow the flavors to blend and the rest of the liquid to be absorbed by the rice.
- Garnish with sour cream and cilantro and, if you’re using them, serve in a soft tortilla.
Recipe by Reformation Acres at https://www.reformationacres.com/2014/10/fresh-spanish-rice.html