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Easy Homemade Spanish Rice for a Mexican Side Dish (or Main Dish) Recipe

January 7, 2010 · 12 comments

Last week we had chicken tacos for dinner and normally that’s all we would have, but since my sister and niece were here, I wanted something to go with it and I love this easy homemade Spanish rice recipe.

Easy Homemade Spanish Rice for a Mexican Side Dish

  • Melt 2 T. butter with 2 T. olive oil in a frying pan.
  • Add 1 c. chopped celery, 1 large chopped onion, and 1 chopped green pepper (I was out of celery and green pepper and it was still good with just the onion.)
  • Sauté until tender-crisp.
  • Add 1 c. uncooked organic brown rice, stir 1 minute.

Add the following ingredients:

  • 2 c. chicken stock
  • 1 can organic tomato paste
  • 1 can (14.5oz.) organic diced tomatoes, undrained (I use the kind with green chilies and it gives it a nice bite.)
  • Any spices you think your family would like (garlic powder, oregano, parsley, and sea salt and pepper of course)

This will look like there’s a lot of liquid, but it will soak up as it bakes.

Bake at 350* in a buttered glass bowl or 9 x 13 glass baking dish for 1 hour or longer, you never know with rice.  Allow up to an hour and a half and then if it gets soft sooner, keep it in a warm oven.

Serve as a side dish or Kent loves it inside his tacos or fajitas.

***Add browned ground beef to make into a main dish!  (Just brown it in a skillet first, breaking it into small pieces, and stir into the rice mixture.)

This comes out very moist and flavorful!  If you have a favorite Spanish rice recipe, let us know how yours is different?

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  • { 11 comments… read them below or add one }

    1 jeanne January 7, 2010 at 7:24 am

    Thanks for the recipe . . . my family loves Spanish rice and I have had a hard time get it “right” for them. Of course “right” means just like the prepackaged side dishes.
    Does anyone have a good “dirty rice” recipe? My family loves Zatarin’s Dirty Rice.
    And this is a holdout that I continue to buy once every 5-6 weeks. I do cook the mix in beef or chicken stock and buy the low sodium version — but I would love to nix the mix altogther.

    Reply

    2 Paula January 7, 2010 at 10:47 am

    Jeanne –
    Try Budget101.com for a copy-cat recipe for Zatarain’s rice. I use them all the time for replacing processed food mixes for rices, etc. They have salad dressings, and a lot of other categories. The replacements I have found on this website are truly great tasting too. But I’ll replace white rice with brown rice and other unhealthy ingredients. My kitchen is well stocked on spices too, thanks to Costco, so I can easily approximate the taste of store bought foods. Hope all of you are warm!
    Paula in NE

    Reply

    3 Ann Marie @ CHEESESLAVE January 7, 2010 at 11:19 am

    Emeril’s recipes always come out great for me

    http://www.foodnetwork.com/recipes/emeril-lagasse/dirty-rice-recipe/index.html

    I would use brown rice

    Reply

    4 jeanne January 7, 2010 at 2:06 pm

    Paula,
    Thanks for the idea . . . I have all the spices already, just have not been able to find the right ratio. Except for the boxed rice mix all other rice I use is brown rice that has been soaked and cooked in homemade chicken stock.
    Ann Marie, thanks for the link to the recipe . . . have you ever made this recipe?
    Jeanne

    Reply

    5 Musings of a Housewife January 7, 2010 at 10:31 pm

    Ann Marie, that has chicken livers. I’ve been wondering how to break into the arena of organ meats. I may have to try this.

    Reply

    6 Cindy Sheedy January 8, 2010 at 7:46 am

    Hi Kel — Thanks for the recipes! I ended up making the chicken tacos and spanish rice yesterday. They were both DELICIOUS. We all really liked the rice. I’m glad to now have a homemade recipe for that! Parents coming in to pick up their kids were asking what smelled so good and asking if they could have the recipes! Thanks again!

    Reply

    7 Lisa Imerman January 8, 2010 at 12:33 pm

    I love Spanish rice and I just cook mine on the stove, but baking it sounds great. One thing I add that wasn’t in your recipe is a bit of cumin powder. Just gives it a bit more of that “Mexican” food flavor.

    Having chicken nachos for dinner tonight thanks for the inspiration!!

    Lisa

    Reply

    8 Rachel January 11, 2010 at 4:27 pm

    We tried this last night and it was delicious!

    Reply

    9 Carey February 1, 2010 at 3:14 pm

    I use this recipe and everyone LOVES it! With beans and cheese it’s almost a meal in itself:
    http://www.polymathamy.com/2009/06/recipe-south-of-border-rice-beans.html

    I double it (except the red pepper) and use 1 can black beans and 1 can white beans. And, of course, homemade chicken stock!

    Reply

    10 Carey February 1, 2010 at 3:18 pm

    I also meant to add that I use a stovetop to oven safe skillet. I like to cook – not wash extra pans!

    Reply

    11 polymathamy September 21, 2010 at 9:54 am

    Carey-
    Thanks for the referral! That’s one of my favorite dishes!
    -amy

    Reply

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