This Spanish rice recipe makes an incredible edible entrée
Spanish rice aka Mexican rice is the ideal base for a variety of different recipes including chicken fajitas and shrimp enchiladas, but many enjoy it plain as a side or as a bed for some kind of smoked meat like steak or pork chops. There are many different variations of this age-old Spanish rice recipe in circulation, but this is one of the few that will elevate both your palette and your mind all with one bite.
A carefully infused Spanish rice recipe
If you are looking for a side dish option that is completely compatible with a vegetarian diet, then you can swap out the broth for one with a vegetable base without compromising flavor, or if you don’t mind a tangier twist on the more original version, then you can also use tomato juice.
Preparation time: 10 minutes
Cooking time: 1 hour 15 minutes
- 3 cups chicken broth
- 2 cups long-grain rice
- 1 cup tomato sauce
- 2 tablespoons cannabis-infused olive oil
- 1 tablespoon fresh chopped cilantro
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon chili powder
- ½ teaspoon lemon juice
- ½ teaspoon cumin
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- 1 red bell pepper
- ¼ diced cooking onion
- Saucepan with lid
- Wooden Spoon
Add the oil to a saucepan and warm it over medium heat.
Toss in the onions and sweet peppers and stir the ingredients on occasion while they cook until they are soft which should take around 4 minutes.
Next up is the rice, which can be added to the saucepan with the cooked vegetables to brown for 6 minutes.
Pour in the chicken broth, spices, lemon juice, and tomato puree, and give everything a good stir.
Cover the mixture with a lid and cook the ingredients over high heat until the liquid reaches a simmer.
Drop the burner down to low, and let the ingredients slowly simmer away until all of the liquid is fully absorbed.
Remove the saucepan from the hot burner and let the rice rest for 5 minutes before fluffing it all up with a fork.
At this point, your Spanish rice is ready to be served all by itself, with a dash of soy sauce, over a bed of beans, or as an ingredient on your favourite wrap.
One of the best things about Spanish rice is that it stores incredibly well, which means that it’s perfect for those occasions where you want to prepare a dish long beforehand, but it does need to be stored properly to last. Once a pot of Spanish rice has cooled, what isn’t used should immediately be transferred into an airtight container, and then placed into the fridge. There, it will remain good for 5 whole days, giving you plenty of time to enjoy the spoils of your labor.
Unfortunately, it really doesn’t freeze very well, as the rice grains go dry and hard quite quickly, so if you’re going to make a large batch of it, make sure that you’re going to eat it within 5 days of making it. Otherwise, you might want to reduce the recipe by half to avoid having waste.