Spanish Rice

Spanish Rice combines long grain rice with tomatoes, garlic, saffron and vegetables for a taste that’s a bit different from Mexican rice.
Spanish Rice

Spanish Rice

By Sue Lau | Palatable Pastime

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Spanish Rice is my recipe of the day with the blogging group Sunday Funday. Each week we group up to post recipes on a common topic. This week, we are sharing recipes for rice.

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For my offering, I am sharing a recipe for Spanish Rice, which is a variation on a variety of Mexican style rice side dishes. This type is flavored with saffron and tomato instead of an aromatic such as cumin. Plus it has a few vegetables to round it out as a type of pilaf.

Spanish Rice

This can be served with Mediterranean dishes, but its use is probably best served with Mexican foods.

I would recommend serving it with enchiladas or wet burritos. Which are some of my favorites. But it will go with pretty much anything. Even a simple American dish such as roast chicken.

Sunday Funday

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Crawfish Fried Rice from Food Lust People Love
Insalata da Riso – Italian Rice Salad from Pandemonium Noshery
Instant Pot Chicken and Rice from A Day in the Life on the Farm
Palak Rice from Mayuri’s Jikoni
Pork Stir Fry Skillet from Amy’s Cooking Adventures
Quick Shrimp Fried Rice with Peas and Carrots from Karen’s Kitchen Stories
Spanish Rice from Palatable Pastime
Split Green Moong Khichdi /Chilkewali Moong Dal Khichdi from Sneha’s Recipe

Spanish Rice

Spanish Rice

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Spanish Rice

 

Spanish Rice

Spanish Rice

Sue Lau, Palatable Pastime
5 from 6 votes
Total Time 45 mins
Course Side Dish
Cuisine Spanish
Servings 4

Ingredients
  

  • 1 cup uncooked long grain rice
  • 1 sweet onion chopped
  • 2 tablespoons chopped garlic
  • 2 tablespoons olive oil
  • 10- ounces canned diced tomatoes with green chillies
  • 12 ounces chicken broth
  • 1/2 teaspoon saffron threads
  • 1/4 cup sliced ripe black olives
  • 1/4 cup frozen peas and carrots thawed
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Instructions
 

  • Saute onion and garlic in olive oil in a large saucepan until onion is soft.
  • Add remaining ingredients and stir; bring to a boil, then reduce heat, cover and simmer for 20 minutes or until liquid has been absorbed.
  • Remove from heat and place a clean dish towel between the lid and the pan and allow to sit undisturbed for 15 minutes or so.
  • Remove lid and towel and fluff rice with fork.

Notes

From the Kitchen of palatablepastime.com

Nutrition

Serving: 1g
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Spanish Rice

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4 responses

  1. oOoOO! I love the color, it’s so inviting. It sounds great with any of those options, I do wanna try it with roast chicken.

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