Spanish Rice

Name: Spanish Rice
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8-10 serving(s)
Ingredients: 3 tablespoons vegetable oil; 2 cups long-grain rice, uncooked; 2 large green bell peppers, chopped; 2 stalks celery, chopped; 2 medium onions, finely chopped; 2 teaspoons cumin seeds, crushed; 1 -1 1/2 teaspoon salt, to taste; 1/2 teaspoon pepper, to taste; 1/4 teaspoon garlic powder; 6 cups water; 1 (8 ounce) can tomato sauce

Submitted by ratherbeswimmin

"There are a lot of Spanish Rice recipes posted here but this one is slightly different and my family's favorite. Adapted from Southern Living."

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photo by CountryLady

Ready In:: 45mins
Ingredients:: 11
Serves:: 8-10

ingredients

3 tablespoons vegetable oil
2 cups long-grain rice, uncooked
2 large green bell peppers, chopped
2 stalks celery, chopped
2 medium onions, finely chopped
2 teaspoons cumin seeds, crushed
1 - 1 ¹⁄₂ teaspoon salt, to taste
¹⁄₂ teaspoon pepper, to taste
¹⁄₄ teaspoon garlic powder
6 cups water
1 (8 ounce) can tomato sauce

directions

In a large pot, heat the oil over medium-high heat.
Add in the rice and next 7 ingredients.
Cook and stir often until the rice is browned.
Add in the water and tomato sauce; stir to combine.
Bring to a boil; lower heat to medium; cover and cook 25 minutes or until rice is tender.

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Reviews

OK, I got to retry this one after burning it the first. I noticed that it burnt because the liquid from the vegetables was absorbed into the rice before the rice browned. This time I browned the rice and the vegetables separately. I also used ground cumin instead of the seeds. I had a lot of chicken broth left over from another recipe so I used chicken broth instead of the water. It came out pretty good. I think maybe next time I'll add a little kick with just a pinch or 3 of cayenne pepper. Thanks

hippeastrum
A simple dish with great taste!

MicheleE
A tasty, easy to make side dish! I used ground cumin & diced tomatoes that were left from another recipe. Thanx Di!

CountryLady
This was soooo yummy and beautiful to look at too. I can't wait to make this again, and I know, it's going to be soon! Thank you for posting:)

Charishma_Ramchandani

Tweaks

OK, I got to retry this one after burning it the first. I noticed that it burnt because the liquid from the vegetables was absorbed into the rice before the rice browned. This time I browned the rice and the vegetables separately. I also used ground cumin instead of the seeds. I had a lot of chicken broth left over from another recipe so I used chicken broth instead of the water. It came out pretty good. I think maybe next time I'll add a little kick with just a pinch or 3 of cayenne pepper. Thanks

hippeastrum