Spanish Rice
Some call it Spanish rice, other’s call it Mexican rice, I just call it delicious. Ready in about 40 minutes, this homemade version contains less sodium than boxed mixes and has a far superior flavor.
Today’s recipe mission was to create a Spanish rice that cooked in about the same time as a boxed mix but tasted better and packed less of a sodium punch. Let me just say, mission accomplished with this homemade Spanish rice recipe.
The great thing about making this rice dish from scratch is using fresh ingredients – onion, green pepper, jalapeno pepper, and garlic. For convenience, I did use canned diced tomatoes (petite diced is perfect for this recipe) and frozen corn, but you could certainly use fresh.
Another convenience item in this recipe that was essential in reducing the cooking time was instant brown rice. Instant brown rice is just brown rice that has been precooked and dried. It cooks in about 10 minutes. Traditional brown rice takes about 50 minutes to prepare. Nutritionally speaking, both versions of brown rice contain 2 grams of dietary fiber and are sodium free.
After comparing the cooking time and sodium content of today’s Spanish rice recipe to two popular boxed mixes, I hope you decide to give today’s recipe a try.
To your health,
Darlene
SPANISH RICE
Yield: 7 servings
Serving Size: 1/2 cup
Prep: 10 minutes
Ready: 40 minutes
INGREDIENTS
2 tablespoons olive oil, divided
1/2 cup diced onion
1/2 cup diced green pepper
2 tablespoons minced jalapeno pepper
2 cloves garlic, minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (14.5 ounces) petite diced tomatoes
1/2 cup frozen corn
3/4 cup instant brown rice
1 cup water
1 teaspoon sugar
1 teaspoon cider vinegar
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons finely chopped cilantro
DIRECTIONS
In a large skillet heat 1 tablespoon oil over medium heat and sauté onion, green pepper, jalapeno pepper, and garlic until vegetables soften, about 3 minutes. Add chili powder and cumin and continue to sauté 1 minute.
To the skillet, add undrained diced tomatoes, corn, rice, and water and stir to combine. Bring mixture to a simmer, reduce heat to medium-low, and cover. Cook for 20 minutes.
Remove lid and add remaining tablespoon of oil, sugar, vinegar, salt, and black pepper. Stir to combine and allow rice mixture to cook, uncovered, until the liquid is absorbed, about 3 to 5 minutes. Garnish with cilantro and serve.
Nutrition Information per Serving
101 Calories, 5 g Total fat, 1 g Saturated fat, 0 g Trans fat, 0 mg Cholesterol, 271 mg Sodium, 14 g Total carbohydrate, 2 g Dietary fiber, 3 g Total sugars, 1 g Added sugars, 2 g Protein, 0 mcg (0%) Vitamin D, 17 mg (2%) Calcium, 0 mg (0%) Iron, 81 mg (2%) Potassium
© 2022 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC
