Thursday, November 11, 2010

Spanish rice

Spanish rice has many variations. I have absolutely no idea if this is even remotely close to being authentic, but its what we think of when we want Spanish rice. Its like all the good stuffing part of a stuffed bell pepper with out all the work, 'cause really, who needs more work? It reheats well so leftovers are welcomed at lunch also.

This rice dish is also a great fridge clean out recipe: use what you've got on hand - its very adaptable and forgiving. In the past I've used 2 cups of left over French onion soup in lieu of the chicken stock and onion. If you have any veggies that need to be used up this is the place for it!

And can I talk about health for a moment too? 260 calories people! You can always substitute ground chicken (or turkey if you like that kind of thing) for the beef, making the calorie count even lower. Brown rice is great in this dish even for picky eaters: the reddish gold color from the seasonings and tomatoes mask the darker color of the rice so you sneak in fiber with out them knowing it. Adding finely diced veggies like zucchini, mushrooms or spinach add extra vitamins, fiber and general nutrition to the dish is a piece of cake. I've fooled the most adamant vegetable haters out there into cleaning their plate with this rice. Dad and Ben, you know who you are :-)

Spanish Rice
serves 6
1 lb hamburger, browned and well drained
1/2 onion fine dice
3 cloves garlic minced
1 bell pepper fine dice, any color works
1 can tomatoes with jalapanos or RoTel tomatoes
2 cups chicken stock
1 cup Instant brown rice
1 T chili powder
1/2 t oregano
1 packet Sazon Arrozo seasoning (found in the Mexican foods aisle of your grocery store) (optional)
1 t ground cumin
dash cayenne pepper
Kosher salt & pepper

In a large covered pan, brown the beef with the onion and garlic. Drain off fat. Return meat to pan, add everything else and bring to a boil. Reduce heat to simmer, cover and cook 20 to 30 minutes or until rice is soft and most liquid has been absorbed.

Serve with shredded cheese.



Nutrition Facts
6 Servings
Amount Per Serving
Calories 260.1
Total Fat 16.0 g
Saturated Fat 6.4 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 6.9 g
Cholesterol 58.4 mg
Sodium 616.4 mg
Potassium 345.8 mg
Total Carbohydrate 12.8 g
Dietary Fiber 1.1 g
Sugars 0.8 g
Protein 15.4 g

5 comments:

jane deere said...

This looks really good for a one pot meal! And it would definitely be food to stuff peppers or tomatoes or...I'm all about stuffing!

StephenC said...

This sounds a great deal like the Spanish rice my mother made in the 50's. We loved it. Thanks for the reminder.

Ananda Rajashekar said...

no matter it matches authentic recipe or not as far as it is delicious its great, love " fridge clean recipe" will give a try when i have clean mine :)

Jenn said...

I love this recipe! I am a rice LOVER and anyway that I can change it up, spice it up, or jazz it up, I'm that much more in love!! And leftovers for lunch....yum...yes, I want that for lunch tomorrow, can you make that happen please????

Design Wine and Dine said...

I love Spanish Rice!!! It makes a wonderful side to so many meals!

True - rice is a great way to sneak in those veggies but now your secret is out! Dad and Ben better keep eating this rice!!!!!!!! :)

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