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Spanish Rice

Healthy.Eater's picture
  Olive oil 2 Teaspoon
  Yellow onion 1 Medium, finely chopped
  Sweet green pepper 1 Medium, cored, seeded, and diced
  Canned low sodium tomatoes 1 Pound, drained and chopped (1 Can)
  Garlic 2 Clove (10 gm), minced
  Long grain white rice/Long grain brown rice 1 1⁄2 Cup (24 tbs)
  Chicken stock/Vegetable stock / low-sodium chicken broth 3 Cup (48 tbs)
  Dried thyme 3⁄4 Teaspoon, crumbled
  Salt/To taste 1⁄2 Teaspoon
  Ground turmeric 1⁄4 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Bay leaf 1
  Minced parsley 2 Tablespoon, garnish

1 In a medium-size saucepan, heatthe oil over moderate heat.
Add the onion and green pepperand saute, stirring occasionally, for 5 minutes or until softened.
Add the tomatoes and garlic and saute, stirring, for 2 minutes.
2 Add the rice, stock, thyme, salt, turmeric, black pepper, and bay leaf and bringtoa boil.
Lowerthe heat, cover, and simmer until the rice is tender and all the liquid has been absorbed 15 to 20 minutes for white rice, 35 to 40 minutes for brown.
Remove and discard the bay leaf.
Garnish each serving with parsley if desired.

Recipe Summary

Main Dish
Rice, Vegetable

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Spanish Rice Recipe