Spanish Rice

September 30, 2008 at 10:50 am (Uncategorized) (, , )

Spanish Rice

We had some friends over for dinner on Saturday night and did steak fajitas and Spanish rice. This is the first time I had made it from scratch, I don’t think that I will be going back.

Spanish Rice
Adapted from


2 Tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 red bell pepper, chopped
2 cups chicken broth (1 can)
1 10 oz can diced tomatoes
2 teaspoons chili powder
3/4 teaspoon ground cumin
1 clove garlic, minced
1 teaspoon salt


  1. Heat oil in a deep skillet over medium heat. Saute onion and bell pepper until onions are tender.
  2. Add rice and saute until rice is browned. Note: This took a lot longer than I expected, but I had read that it was important to do this, so I just kept the rice moving.
  3. Add garlic, chili powder, cumin, and salt. Saute for about 30 seconds.
  4. Stir in chicken broth and tomatoes. Note: Another recipe I had with a similar rice method had me boil the water first. I think that this may be a good idea since the room temperature water seemed to almost explode with the very hot pan.
  5. Turn down the heat to low. Cover and simmer for 30 minutes, or until rice is cooked and liquid is absorbed. I stirred occasionally so that the rice didn’t stick to the bottom of the pan.
  6. Serve and enjoy!

It was very good, Misha was impressed. I will be making this again.


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