Spanish Rice x 2

These are my two favorite spanish rice recipes..since i love both i  decided to share both one is a healthier version ..

2 cups brown rice
2 to 3 T olive oil
4 cups plus 2T water
1 heaping T of tomato paste (you can save the rest of the can and use it another recipe)
2T chili powder
2t cumin
2t salt

In a large stock pot heat olive oil and brown rice. Stir and cook the rice until it starts to brown slightly. Add water, tomato paste and seasonings and stir well. Bring to a boil. Reduce heat slowly over the first 5 minutes and then put the lid on (this helps to prevent your pot from boiling over when you put the lid on ). Turn the burner on low and let it cook for another 55 minutes.

Spanish Rice2

2 Tbsp Oil

2 Tbsp Dried Onions

1 4oz can Diced Green Chiles (optional)

2 28 oz cans Diced Tomatoes—do not drain (or 1 quart

 home-canned tomatoes)

1 cup Rice

4 tsp Chicken Bullion powder

1 tsp Taco Seasoning

3 cups Water (less if using 2 quarts canned tomatoes)

In a sauce pan combine oil and rice. Cook, stirring, over medium heat until rice begins to brown. Add tomatoes, chiles, water, onions, chicken bullion and taco seasoning. Stir to combine. Bring to a boil. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. 

Serving suggestions:

Flour tortillas

Corn 

Black olives

Sour cream

If you have cooked ground beef in your freezer, you can add some defrosted meat when you add tomatoes. You can also add canned beef or canned chicken. Spanish Rice is a fantastic burrito filler with cooked pinto or black beans. It also makes a great meal with just beans and some sour cream.