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Easy Spanish Rice Recipe

I had a craving... A good spanish rice recipe sounded like it would hit the spot.  

Ever get bored with the same old foods? I know I do!  I went looking for something new or, at least, something with a new flavor combination to make for dinner.  Of course, I needed something that could easily be adapted to my home canned foods, which always takes a bit of imagination. 

Spanish Rice?  Mexican Rice?  What's the difference?

Traditionally, Mexican rice is red due to cooking with tomatoes and cumin. Spanish rice uses saffron instead of cumin and chicken stock instead of tomatoes, giving it more of a yellow color.

In my search for a good Spanish rice recipe, I found a couple that looked amazing! After considering several recipes for both Spanish rice and Mexican rice, I had to adapt the ingredients and processing to fit the home canned food I would be making the recipe with. 

In the end, this is the recipe I created. It turned out to be a pretty easy to develop! The use of your home canned goods like the stock and tomatoes makes for an exceptionally tasty dish! Sounds delicious, right? The best part is it’s homemade, straight from the pantry. There’s something satisfying about cooking with items directly from the pantry, especially when you canned it yourself!

Spanish Rice Recipe

On to the recipe!

2 T oil
1 chopped onion
2 cups uncooked rice
3 cloves garlic
1 quart home canned tomatoes - plain or stewed
1 pint chicken broth (home canned makes it even better!)
1 T cumin
1 tsp salt
1/2 cup chopped peppers (optional)

Heat oil in a skillet; add onions and fry for 2 minutes. Add in uncooked rice, stirring constantly until just starts browning (usually 3-4 mins). 

When the rice has just started browning and the onion is lightly sautéed and translucent, add garlic using a garlic press or peel and finely chop the garlic before adding.  

Stir to combine then add tomatoes, chicken broth, cumin and salt.  You could also add in some peppers as I saw that in many recipes...but I didn't have any on hand.  I didn't notice them missing! 

Stir to combine and bring to a boil.  Turn the heat down a little, cover and simmer for 12 minutes or until rice is done, stirring occasionally. Serve with your favorite Mexican or Spanish meal.

The flavor was fantastic. This is a great recipe for a filling side dish that can be cooked quickly with minimal preparation. Make a large pot of it for potlucks or office parties, too!

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by Sharon Peterson, Copyright © 2009-2017 SimplyCanning.com

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