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Wild Spanish Rice

Healthycooking's picture
Ingredients
  Wild rice 1⁄2 Cup (8 tbs)
  Vegetable bouillon cubes 1⁄2 , dissolved in 2 cups hot water
  Hot water 2 Cup (32 tbs)
  Olive oil/Salad oil 1 Tablespoon
  Red onion 1 Medium, thinly sliced
  Garlic 2 Clove (10 gm), minced / pressed
  Long grain brown rice 1 Cup (16 tbs)
  Chili powder 1 Teaspoon
  Tomato juice 2 1⁄2 Cup (40 tbs)
  Green bell pepper 1 Medium, seeded and chopped
  Tomatoes 2 Large, seeded and chopped (Pear Shaped)
  Pimento stuffed green olives 1⁄2 Cup (8 tbs), cut into halves lengthwise
  Dry roasted peanuts 1⁄4 Cup (4 tbs)
Directions

Place wild rice in a fine wire strainer and rinse under running water.
In a wide nonstick frying pan, bring bouillon mixture to a boil over high heat.
Add wild rice, reduce heat, cover tightly, and simmer until rice is tender to bite (about 45 minutes).
Drain, reserving broth; set rice and broth aside.
In same pan, heat oil over medium heat.
Add onion and garlic; cook, stirring often, until onion is soft and golden (6 to 8 minutes).
Add brown rice, increase heat to medium-high, and cook, stirring, until rice begins to turn opaque (about 3 minutes).
Add chili powder, tomato juice, and reserved broth.
Reduce heat, cover tightly, and simmer until rice is tender to bite (45 to 50 minutes).
Add wild rice, bell pepper, tomatoes, and olives; stir gently until heated through (about 2 minutes).
Transfer to a warm serving dish and sprinkle with peanuts.

Recipe Summary

Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Boiled
Cook Time: 
11 Minutes

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