Spicy Spanish Rice

Spicy Spanish Rice

2 tbls butter

½ onion, minced

1 green pepper, minced

⅓ cup jalapeno pepper, minced

2 cups rice

1 clove garlic, minced (1 tsp)

1 tsp chili powder

1 tsp ground cumin

1 tsp dried oregano

½ tsp chipotle powder

½ tsp cayenne powder

½ tsp salt

1 tbls lemon juice

2 cups chicken or vegetable stock

1 cup tomato sauce

Melt butter in a large saucepan over medium heat. Add onion, green pepper and jalapeno pepper. Cook until softened slightly, 3-4 minutes.

Add rice and toss to coat with butter. Cook, stirring constantly, until rice is toasted, 2-3 minutes. Add garlic, chili powder, cumin, oregano, chipotle powder, cayenne powder and salt. Cook, stirring constantly, until fragrant.

Stir in lemon juice, stock and tomato sauce. Cover, turn heat to high and bring to boil.

Turn heat to medium low and allow to simmer until all liquid is absorbed, 18-20 minutes.

Fluff with fork and serve.

6 servings, 315 calories per serving

Hack: Frozen chopped onions and peppers can be used in this recipe.

Hack: Freeze serving sized portions of leftovers in freezer safe bags or containers for future use.

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8 Replies to “Spicy Spanish Rice”

  1. Thank you for sharing your menu with us. I love spicy food. I would like to try that this evening for dinner. You gave me a good idea of what to prepare today.

    The way we cook rice is that we boil it in the water for 7 minutes and then we take off the water and add some oil and spices with the rice and let it steam for 15 minutes. 

    The other way we cook rice is that we cook chicken and wen prepared we mix the rice with it and let steam for 15 to 20 min. It is very tasty too.

    Good luck! 

    1. I hope you will try this and let me know what you think of it.  I love the two methods of cooking rice that you mention here and I think I’m going to try them as well.  Thank you for suggesting them!

  2. Wow. This has a lot of my favourite spices.It is easy to prepare and with that great taste I am sure it can be eaten on its own. I think I would like it for the peppers and the cumin and my family would like the flavour provided by using stock rather than just water. We have been eating plain rice for a while now, so the change would be exciting. Thank you for this recipe.

    1. I’m a big fan of white rice as well but sometimes it good to shake things up!  Give it a try and let me know what you think.

  3. This Spanish rice sounds delicious. I love that you can freeze it in meal-size portions. I have such a small appetite that it is hard to find small recipes. Good thing my husband can eat some of this too. 

    What meat dish would you serve this with? I always have such a hard time knowing what to serve with what so flavours don’t clash.

    Is there somewhere to learn what goes with what?

    1. Spanish goes great with Mexican-themed food such as tacos and enchiladas and it’s a traditional side with beans (I serve it with these spicy pinto beans).  My advice is to serve it with dishes that have similar spices or with little spice (such as baked chicken) to be sure the flavors don’t clash.  

  4. I have some frozen chopped onions and peppers in my freezer right now. You have encouraged me to try out this recipe. Some years ago I tried to make Spicy Spanish rice and I remember my rice wasn’t done cooking and I was worried all the liquid would evaporate. But in the end, it turned out fine. I hope I have improved when I do it now.

    1. So much of cooking is trial and error but we learn something each time!  Please let me know how this Spanish rice turns out!

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