Spanish Rice

This is also from part of an older post — but Z is always looking for it and wants to be able to search for it a little better, so, like our homemade BBQ sauce which now has it’s own page — so does this one. For those who are curious — it also was part of a larger post we did on fajitas.

Spanish Rice

(Adapted from Elise’s mother’s recipe)

(serves 8-10 as a side dish)

 

2 cups rice

2 tbsp olive oil

4 cups veggie broth

2 pinches of cumin

2 pinches of cayenne

2 pinches of chili powder

1 pinch Oregano

1 heaping tbsp of tomato paste

1 small onion

3 cloves of garlic

1 cup fresh tomatoes

1 tsp salt

ground pepper

 

Chop the onions.  Chop tomatoes and drain some of their juices.

Put veggie broth in a stock pan and bring it to a simmer.  Add the tomato paste, salt, pepper, cumin, cayenne, chili powder, oregano and chopped tomatoes.

Heat the olive oil in a pan and add the rice.  Once it is coated add the onions and the garlic.  Cook until the onion begins to soften or for about four minutes.

Combine the rice and the veggie broth, bring to a simmer, cover and cook for about 20 minutes.

We are two people and we had enough rice for 8-10 side dishes which meant that we did a lot of re-heating this rice.  We discovered a delicious re-heating technique that was almost more delicious than the original.  We put olive oil in a pan, fried it up (browning it ever so slightly), and it was amazing.

Photo lost when the old site was hacked. Newer posts will have photos.