Arroz Español

by Sarah on September 12, 2009

Here’s a side that makes everyone happy. It tastes good and costs nothing. It’s all stuff that’s hanging around the house. Taco night y’all!

Gather your groceries. As I said, it’s mostly things around the house plus some veg from the garden.

Chop all the veggies up, mincing the garlic and jalapeno finely.

Heat a largeish sauce pan with a lid, heat up a few Tbsp. veg oil, and toss in the onions, peppers and jalapenos.

Crank up the heat to high and let them just sit there.

Stir them around after a bit, then let them just sit there again. You want them to get a bit charred. Brown = flavor.

Add the rice.

Give it a stir. Add the dry spices and let them saute with the rice. I forgot to snap a picture of that, but just imagine it.

Saute it for about 5 minutes.

Now you can add in the tomato and the garlic. Stir in and let the garlic cook for about one minute.

Add the water.

Tomato sauce. OR even better, El Pato.

Here’s the secret ingredient. Bouillon cubes. Chicken, vegetable or if you use regular tomato sauce, chipotle bouillon.

Stir it all together. Looks like salsa or gazpacho, right?

Let it come to a boil.

Put a lid on it and turn the heat to low.

Let it go about 25-30 minutes and fluff. If the rice isn’t finished, add a little more water and cook another 5 minutes.

This isn’t very fancy or difficult but so comforting!


Extra Comforting Spanish Rice

3 Tbsp. vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 jalapenos, minced
1 large or 2 small bell peppers, chopped–I used yellow
2 medium tomatoes, chopped–I used 4 small above
1 Tbsp. ground cumin
1 Tbsp. chili powder
2 cups rice
3 cups water
1 large or 2 small cubes bouillon
1 10 oz can tomato sauce, or El Pato hot tomato sauce
salt and black pepper
1 handful cilantro, chopped

Heat 3 Tbsp. vegetable oil over high heat in a large skillet that has a lid. Add the onion, peppers, jalapenos and let cook, not stirring for a few minutes–till they are brown. Stir and let cook again so they are slightly charred.
Add the rice and dry spices and let saute for about 5-7 minutes over medium heat.
Add tomato and garlic, saute another minute.
Add the water, tomato sauce and bouillon and bring to a boil. Turn the heat to low and cover. Let cook about 20 minutes. Stir and check rice for doneness. Add a little more water if needed and cook a 5-10 minutes more. Add salt and pepper to taste. Toss in the cilantro at the end.

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