Spanish Rice

  • Yield 12 servings


1/3 cup vegetable or canola oil
1 1/2 cups uncooked long grain rice
2 medium onions, finely chopped
1 medium green bell pepper, finely chopped
2 medium celery stalks, finely chopped
1 (20-ounce) can crushed tomatoes, undrained
2 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon salt
2 (14-ounce) cans lower-sodium chicken broth


  1. Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and 1 can chicken broth.
  2. Bring to a boil, reduce heat, cover tightly, and simmer 20 minutes, or until all liquid is absorbed. Add remaining can of broth; mix well. Serves 12.

—Recipe by Mike Pineda, Carlsbad, N.M.



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