Spanish Rice

By krystallondon

With big boys to keep fed through the years, I found this recipe combined with burritos a quick, hearty meal. I love it by itself with guacamole on top and some salsa. Combined with a salad, you have a quick lunch or dinner that is not only good but easy to make.

Ingredients

• 1/2 large red onion, chopped finely
• 1/2 large red bell pepper, chopped finely
• 1/4 large green bell pepper, chopped finely
• 2 cloves garlic, chopped finely
• 1 large stalk celery, chopped finely
• 1/2 teaspoon ground cumin (can use less if desired)
• 1/4 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon sea salt
• 1/2 cup diced tomatoes
• 1/2 cup tomato sauce
• 1 cup chicken or vegetable broth
• 1 tablespoon olive oil
• 2 cups basmati white rice
• 3 cups water

Preparation

Step 1

1. Place the chopped onion, bell peppers, garlic, and celery in a large mixing bowl. Add the herbs and spiced, tomatoes, and tomato sauce. Mix, add the chicken broth and stir. Set aside.

2. Heat a large skillet and heat the olive oil. Add the rice and heat until the rice begins to pop. Add the vegetables and water. Cook until most of the liquid has evaporated. When the rice begins to stick to the skillet., turn off the heat and cover. Let the skillet sit with the lid on for 5 minutes. Stir the rice, then replace the lid and steam-cook (with no heat) for another 15 minutes. Fluff and serve. Can be served with avocado and salsa.

Nutritional analysis per serving
161.60 calories, 1.60 g fat (9% calories from fat), 4.10 g protein, 32.10 g carbohydrate, 0 mg cholesterol, 272 mg sodium