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Spanish Rice














1¾ cup vegetable broth, 1 cup brown rice, 3 cloves garlic, chopped, ¾ cup onion, finely chopped, ½ cup finely chopped green bell pepper, 1/3 cup celery, chopped, 1 (430g) can tomatoes, with liquid, 1 teaspoon chili powder, ½ teaspoon dried oregano, crushed, ½ teaspoon dried basil, crushed, ½ teaspoon paprika


Bring the broth to a boil over medium heat. Add the rice, cover and reduce heat. Cook for around 50 minutes (5 minutes if using instant rice). Combine the garlic, onion, bell pepper, celery and 3-4 tablespoons of tomato liquids in a shallow pot or pan and stir over medium heat for 5-7 minutes. Add the remaining tomatoes and the rest of the ingredients. Cook for 10 minutes. Combine with the rice and cook for 5 more minutes (be careful not to overcook).

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