Spanish Rice
Like most children, my kids hate tomatoes. I don’t know why we’re all programmed that way—I also couldn’t stand them growing up—it’s probably the mushiness. As I got older I opened my eyes to the gloriousness that is fresh tomatoes” salsa, sauce, diced, and more—I’ll now take tomatoes any way I can get them.
The one way my kids will tolerate them is in Spanish Rice. The savory rice is a great compliment as a side dish buy kids just eat it as a main, that’s how much they adore it. If only they knew their dreaded tomatoes gives the rice its beautiful color.
Spanish Rice
Ingredients:
1-1/2 Tablespoons vegetable oil
1 onion, diced
1 clove garlic, minced
1-1/2 cups uncooked white rice
1 (14 oz can) chicken stock
2 tomatoes, diced
1 Tablespoon tomato paste
1-1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
pepper
Instructions:
Heat vegetable oil in skillet over medium high heat. Saute onions and garlic until soft.
Add the rice, heat and stir until softened.
Pour in the chicken stock, add tomatoes and tomato paste.
(*Tip: If you have a small can of tomato paste and you have leftovers, I like to freeze dollops of the stuff by the Tablespoonful. That way you can just defrost it one Tablespoon at a time as needed for your recipes.)
Add chili powder, cumin and salt. Season with pepper. Cover, and simmer for 15-20 minutes, until the rice is cooked and liquid has evaporated. Take the cover off and cook for 5-10 minutes to get the moisture out.
Fluff up the rice and serve.
I cheat and add salsa to the rice and chicken stock.
i had been wanting to try this recipe for awhile and finally did – it was SO GOOD! i only had japanese haiga rice but still worked great. 🙂 i also snuck in some additional veggies – chopped carrots and zucchini. delicious, thanks so much for the recipe! my kiddos loved it even w/the added veggies.
I’m going to attempt this tonight!