This is my favoritest Spanish rice recipe of all time. It has become a true staple in my house, especially for me when I make lunches for work for the week. It has evolved a lot over the past year, and I think I finally have a version that is both totally healthy and totally delicious.
Earlier this year, I was making an effort to get more veggies in my diet. I’ll be honest – I really am not a fan. I’ve tried. I’ve tried so hard. My husband will attest to this – while I was Paleo, I tried green beans, cauliflower, sweet potatoes, plantains… Some I don’t mind, but some, like green beans, I just cannot get a taste for. No matter how I make them. Pretty much the only vegetables I eat on a regular basis are broccoli (begrudgingly), potatoes (they count in my book), corn (this counts too, back off), onions, peas, carrots, lettuces, tomatoes, and peppers.
I love peppers. L O V E.
So one day I had this genius idea to start sauteeing up some vegetables to mix in with my Spanish rice. They do this at my neighborhood Mexican restaurant and it’s delicious; but I add way more veggies.
I diced up red bell pepper and orange bell pepper, and when they were soft, I tossed in a handful each of frozen corn and frozen peas. Once everything was all warmed together, I mixed it in with the finished Spanish rice, and it is soooo delicious.
Also. Did I mention that my Spanish rice is made with brown rice? Brown rice FTW! Brown rice is way better and so much healthier for you than white rice. Try it!!
Serves: 4 as a side dish
Ingredients
1 tablespoon extra virgin olive oil
1/2 medium yellow onion, diced fine
2 garlic cloves, grated or minced fine
1 cup brown rice (I like Lundberg)
2 1/4 cups chicken stock
1 heaping tablespoon tomato paste
1 teaspoon Mexican oregano
1 teaspoon salt
1 red bell pepper, diced
1 green bell pepper, diced
1/3 cup frozen corn
1/3 cup frozen peas
Cooking spray
Directions
1. Make stock: Heat chicken stock, tomato paste, oregano, and salt in a saucepan over medium-high heat, whisking together to combine. Bring to a boil, then lower to a simmer until ready to add to the rice.
2. Make rice: Heat olive oil in a large skillet over medium heat. Add onion and garlic and stir together; saute until onion is translucent, continuing to stir to keep the garlic from burning, about 5 minutes. Add rice, and stir to coat with the oil. Cook all together for a couple minutes, letting the oil absorb into the rice grains, constantly stirring. Pour the stock mixture into the skillet. Stir and bring back to a simmer if necessary. Once it’s simmering, cover, and cook according to package directions. (Although Lundberg calls for about 45 minutes of cooking time, I have never finished cooking brown rice in this amount of time. It is usually around an hour for me.)
3. Heat veggies: Warm a medium skillet over medium heat and spray with cooking spray. Add diced bell peppers and saute until tender-crisp. Add corn and peas, and warm everything together. Keep on low until ready to use.
4. Bring it all together: When the rice is finished to your desired doneness, stir in the sauteed vegetables. Let everything warm together and sit together in the skillet for a little bit so the flavors can combine and be delicious. Season with additional salt if necessary before serving.