Red Spanish Rice

Chicken or Beef Flavor

Spanish rice can be an anemic side dish or it can be a zesty main dish. The recipe as given will provide a hearty, deep-flavored rice dish that will accompany your Latin-style dishes with style. If you add diced meat, sautd and then added to the other ingredients, you will turn the side dish into a hearty main dish with a lively south-of-the-border flavor.

As a youngster, when I first started to cook, Minute Rice was the preferred rice because it was kid-proof. I can really cook real rice now but I still like the instant rice in this dish if only for old times sake. All the flavor is caught up in the kernels of rice.

The chicken is good but the combination of beef, chili and tomato is even better.

Preparation Time :1 hour 30 minutes

Serves 6 to 8 persons as a side dish

Life Experience Recipe

  • 4 cups Minute Rice
  • 1 14 1/2-ounce can diced tomatoes
  • 1/2 cup diced green Bell peppers
  • 1/2 cup diced onions
  • 1 teaspoon red chili powder or to taste
  • Optional: 1 2 1/4-ounce can sliced ripe olives
  • 4 chicken or beef bouillon cubes or broth
  • 1 7-ounce can tomato sauce
  • 1/2 cup diced red Bell peppers
  • 1/4 teaspoon black ground pepper
  • 1 tablespoon butter or margarine
  • Optional: 2 cups diced, cooked sautd chicken or beef
  1. In large measuring cup, empty tomato sauce and drain juice form diced tomatoes. Add water (if using broth, omit bouillon cubes) to make 4 1/8 cups.
  2. Place liquid in sauce pan, add bouillon cubes, red and green peppers, onions and spices.
  3. Bring to a boil, reduce heat and simmer for 5 minutes. Stir ocasionally to ensure bouillon cubes dissolve completely.
  4. Add butter and diced tomatoes, Bring to a full boil then add rice (as well as meat and olives, if desired) stir, cover and remove from heat. Let sit covered 10 minutes.
  5. Fluff with fork, garnish with some sliced olives and scallions and it is ready to serve.

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Latest revision done July 2014
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