Spanish Rice

Today I’m sharing one of our dinner staples.  My hubby has been working on this recipe for years and finally feels it’s worthy enough to put on the blog.

We love this meal because it’s:

• Delicious
• Healthy
• Loaded with vegetables (great vegetarian option)
• Makes a big amount of food at a low cost

The hubby and I have very different methods of cooking.  My version of cooking is throwing a couple things in the crock pot, and he’d rather take some time to perfect a creation.  He’s adventurous enough to experiment while I’d rather know exactly what do to.

Here’s the great thing–99% of his cooking experiments turn out fantastic.  This one takes the cake.

Spanish Rice

Ingredients:

2 cups uncooked instant brown rice
1 TBSP butter
1 or 2 large bell peppers (any color) cut into small chunks
1/2 an onion, chopped or 1 tsp onion powder
2 tsp minced garlic
4 tsp Mrs. Dash Southwest Chipotle seasoning or taco seasoning
1 to 1.5 jars of salsa (we use a jar and a half of Great Value white corn and bean salsa)
2 cups frozen corn
1 30 oz jar pinto beans, drained and rinsed

Directions:

Take 1 cup of the brown rice and cook in the microwave on half power for three minutes.  I know this sounds a little strange but we want the rice to be about half cooked.  Trust me–it will all work out in the end.

Meanwhile, using a large wide pot, melt the butter in pan over medium high heat.  Drain the rice cooked in the microwave and pour in pot with butter.  Pour the rest of the dry rice in.  {Yes you will have some rice that is partly cooked and some that is not.  That’s okay}

Add 2 tsp of Mrs. Dash seasoning and minced garlic to rice.  Stir to incorporate.

Then saute peppers in a small frying pan until they’re slightly browned and carmalized (about 3 minutes over medium high heat)

Add beans and frozen corn and cook for about 2 minutes.

Turn heat down to medium low and add the jar of salsa.

Cover the pan and let the rice mixture simmer on low heat while stirring occasionally for about 15 minutes.  You want the rice to absorb most of the moisture from the salsa and corn.

If you like your spanish rice a little more on the dry side, simmer for about 15 minutes.  If you like a little more moisture, cook a little less than 15 minutes.

Once the rice is at the desired consistency, serve up and enjoy!

This meal is delicious with a layer of shredded sharp cheese on top and some avocado chunks on the side!  The spiciness from the rice mixed with the creaminess of the avocado is a wonderful combination.  Just typing out that description is making my mouth water!

For a little more heat, add some chipotle tabasco sauce.

I love to eat it with my Bowl Licking Good Guacamole.  Click here to see that recipe.  What do you like to eat with spanish rice?  

This post linked up to: Tatertots and Jello, In and Out of The Kitchen and Inspire Me Please

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