Skillet Spanish Rice

Rice is a staple in our household but sometimes plain rice just doesn’t cut it.  Try this recipe to give your regular rice a makeover.

2 C. White Rice, uncooked

2 T. Olive Oil

1/2 Medium Yellow Onion, chopped

1/2 Medium Bell Pepper, chopped

1 tsp. Granulated Garlic (fresh minced garlic works well too)

1 T. Cumin

1 Can Diced Tomatoes (drain them into a 4 C. measuring pitcher and fill the rest of the way with water to make 4 cups total)

1/2 C. Fresh Cilantro, chopped

Salt to taste

In a large pan over medium heat, toast the rice in the olive oil until fragrant (about 5 minutes).  The rice should begin to smell a bit like popcorn.

Add the vegetables, except the tomatoes,IMG_9188 and sauté.  Continue cooking over medium heat and stirring frequently for approximately 3 more minutes.

Move the rice and veg to the side of the skillet and toss in the cumin.  Allow the cumin to toast for about one minute.

Sprinkle in the garlic, salt, diced tomatoes, and and the liquid from the tomatoes (combined with water) to make 4 cups of liquid.  Cook until most of the liquid is absorbed (about 15-20 minutes).  Taste for salt.

Cover and allow to sit for 5 minutes.   Toss in the chopped cilantro and give it good stir before serving.



Serve with fajitas for the ultimate Mexican food night.

*To turn this delicious side into a meal, serve alongside pintos or black beans for a meatless entrée that’s also complete protein.


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