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Spanish Rice

Updated: Apr 5, 2019

Vegan Nutrition Coach


2 cups long grain rice (I like fragrant Jasmine rice) 1 large clove garlic, finely chopped 1/4 small, white onion, finely chopped Dried Mexican oregano 1 teaspoon salt 1 teaspoon pepper 2 cups vegetable broth, fresh or canned 1 small can (6 ounces) tomato sauce, no salt added 2 or 3 dashes of dried red pepper chili flakes 1 small can of tiny green peas About 1/8 cup extra virgin olive oil


In a large skillet, heat the oil until it is hot, but not smoking, about 1minute. Place the rice, garlic and onion in the skillet, and stir to coat everything. Season with the salt and pepper. Fry the rice and stir frequently until it begins to get toasty. Add the red pepper flakes. Continue frying until the rice is nicely toasted, but do not burn (keep a close watch!). Turn the heat to low, and add the tomato sauce. Quickly stir to coat everything and immediately add the vegetable broth, drained peas, and enough water to bring the level to the top of the skillet. Cover loosely and let simmer until the rice is fluffy and the liquid has evaporated. This part can be tricky to get the right consistency of fluffy rice, but you will get better results each time you make this dish.


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