Spanish Rice(The Best From New Mexico Kitchens Cookbook)
A vibrant and flavorful Spanish rice dish from New Mexico kitchens, featuring tomatoes, bell peppers, and spices that complement any main course or family meal.
Ingredients
Instructions
- Chop the onion and bell pepper and mince the garlic.
- Saute the onion, bell pepper, and garlic in olive oil until the onion is transparent.
- Mix in the stewed tomatoes, chili powder, Worcestershire sauce, rice, water, salt, and pepper.
- Bring to a boil and then reduce heat to simmer, tightly covered, for about 20 minutes.
- Stir occasionally during cooking.
- Serve hot, yielding approximately 4 to 6 servings.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of cumin or smoked paprika to the sautéed vegetables. If you don’t have stewed tomatoes, you can substitute with diced tomatoes and a bit of tomato paste. For a vegetarian version, ensure your Worcestershire sauce is vegan or omit it altogether. This dish also works well with brown rice, though cooking time will increase.
Serving Suggestions
This Spanish rice pairs beautifully with dishes like Zucchini Mexicali or Dorlyn'S Black Bean Soup. It can be served as a side dish or as a bed for grilled chicken or shrimp. For a complete meal, consider topping it with avocado or a fresh salsa to enhance the flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water to the rice before microwaving to prevent it from drying out. Alternatively, you can warm it on the stovetop over low heat, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Spanish Rice(The Best From New Mexico Kitchens Cookbook) contains roughly 1068 calories, with 7g protein, 46g carbohydrates, and 98g fat. It is an excellent source of vitamin C (37% of the Daily Value), iron (25% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1267mg per serving (55% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice, but be aware that brown rice requires a longer cooking time. Increase the water to 2 1/2 cups and simmer for about 40 minutes instead of 20, until the rice is tender.
How can I make this recipe spicier?
To add more heat, consider incorporating diced jalapeños or a pinch of cayenne pepper to the sautéed vegetables. You could also use a spicier variety of chili powder or serve the finished dish with a drizzle of hot sauce.
Can I add protein to this dish?
Absolutely! You can mix in cooked chicken, shrimp, or even black beans for added protein. If you're looking for a vegetarian option, adding black beans pairs well and complements the Mexican flavors beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).