Spanish Rice
This is the first time I have attempted to make homemade Spanish rice. I usually use those easy store brand boxes with the seasoning packets, but they are full of sodium and usually have milk. I mastered the seasoning ratio by eye balling the seasoning in the veggie broth before I added it to the pot. I was pleased with myself on measuring out the perfect ratio on my first go around. Now I’ll never need to buy those boxed rice kits which will save money and makes the best rice in the same amount of time.
Most Spanish rice recipes will make tomatoes an option, but I can’t make it without adding them. They really add a layer to the rice that you don’t get without them. I made these with restaurant worthy “fish” tacos that I will be sharing with you this week, and it paired amazingly with them and the spicy black beans I’ll share tomorrow. Now I want to make tacos or burritos with this rice because it’s a filling, nutrient dense, and tasty way to add to any meal.
How do you make your Spanish rice? Do you use a store box version, or do you make it homemade? Let me know in the comments below.
Thanks for reading,
Jessica
Spanish Rice
Ingredients
- 1 cup long grain rice, washed and drained well
- 1 TBSP olive oil
- 1 TBSP Trader Joe’s vegan ghee (sub vegan butter if needed)
- 1-2 TBSP garlic, minced
- 1-16 ounce can roasted tomatoes, drained
- 2 cups vegetable broth
- 1 ½ TSP Better than Bouillon vegan chicken base
- ½ TSP cumin
- 1-1 ½ TSP chili powder
- ½ TSP smoked paprika
- 1 TSP garlic powder
- 1 TSP TJ’s Onion Salt
- ½ TSP TJ’s Ajika Georgian seasoning
- ¼ TSP cayenne pepper
- Salt and pepper to taste
- Couple of cracks on TJ’s South African Smoke seasoning grinder
Instructions
- In a measuring cup large enough to hold the veggie stock and leave room to stir, add the Better than Bouillon and all the spices to the broth. Whisk well to dissolve the bouillon base and adjust seasoning accordingly. Set aside.
- Open can of roasted tomatoes and drain. Set aside.
- Wash and drain the rice well until the water runs clear.
- In a medium saucepan set over medium heat, melt together olive oil and vegan ghee. Add rice and minced garlic and stir to coat with oil/ghee. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
- Stir in seasoned veggie broth and diced tomatoes. Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid, and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve with a garnish of parsley. You can use cilantro instead if you want.
- Keeps in fridge in sealed container for up to a week.
- Makes 4-5 servings.
