spanish-rice

 

spanish rice

this is one of my first original recipes and like most good recipes, it has greatly transformed since i originally created it my junior year in college.  when i first made the recipe i used campbells tomato ranchero soup but, after they discontinued the soup, i was forced to re-create my spanish rice.  re-creating it turned out to be a great idea because the final product is much better than the original. this only takes about 25 minutes to make and works great as a main course on a week-night or as a side to enchiladas on a weekend when you have more time.

ingredients:

serves 2 (but can be easily doubled)

1 jalapeno

1 green pepper

½ yellow onion

8 slices cooked bacon

1 can zesty chopped tomatoes with green chilis

1 can reduced  sodium chicken stock (just fill the zesty tomato can with chicken stock if you purchase the box)

3 handfuls fresh cilantro

dash garlic powder

1 tbs of heavy whipping cream

garlic powder

2 dashes chili powder

salt and pepper to taste

tobasco

2 cups minute rice

directions:

chop the jalapeno, green pepper, onion, and bacon and sauté in a pot with 2 swirls of EVOO for 8-10 minutes. while the veggies are sautéing, chop the cilantro and set aside.

then, add the tomatoes, chili powder, one handful of cilantro, garlic powder, and salt and pepper to taste, and a can and a half of chicken stock to the pot and bring to a simmer. once the pot is simmering, add the rice, cream, and tabasco and stir constantly for 5-6 minutes or until the rice is tender.  once plated, sprinkle some more fresh cilantro on top of the rice.