Skip to main content
Print Friendly and PDF

Spanish Rice

Recently we had the urge for fajitas. Nothing goes with them quite like spanish rice. This is my recipe for a great tasting side dish. 

1 small onion
1 small jalapeƱo pepper
3 roma tomatoes 
1 cubanelle pepper
1 clove garlic
1/8 teaspoon cumin 
1/8 teaspoon chili powder 
1/4 teaspoon seasoned salt 
5 tablespoons olive oil
1 packet salt free chicken bouillon
1 cup long grain rice

Begin by placing all the ingredients except the bouillon and rice in a food processor. Puree the vegetables and spices until a wet paste is formed. Place mixture in a sieve over a medium sized bowl.  Scrap the mixture removing as much liquid as possible.  You should have about 2 cups. If short you can add water.
Add two tablespoons of olive oil to a sauce pan. Heat over medium heat until oil is shimmering. Add rice toasting to a light brown. Stir thoroughly making sure all the rice is toasted. Lower heat to simmer and add the liquid and bouillon to the pot. Cover and allow to simmer for 20 minutes checking towards the end making sure the rice doesn't burn.  Remove lid and stir well. 

Turn heat off and allow rice to rest. When the liquid is fully absorbed, remove lid and serve. Enjoy.