Spanish Rice

Spanish Rice

This is something I cook almost every week. We love Mexican food and Spanish Rice is great in salad bowls, burritos, quesadillas, or as a side with beans, meats and soups. If nothing else, my son likes them with yogurt as well.



1.5 cups rice
3 cups chicken broth/water
2-3 cloves garlic, minced
1 small onion, sliced
1 small tomato, diced
1/2 cup black/pinto beans
2-3 tsp Taco seasoning (or blend of cumin powder,garlic powder,paprika)
1 tbsp canola oil/butter
1/4 cup salsa of your choice
handful of soy chunks (soaked in warm water for few minutes)

Heat oil/butter in a wide pan. Add garlic and onions. Saute until onions are translucent, add tomatoes. Cook for few minutes until tomatoes are tender. Add taco seasoning, salt (if not using chicken broth) and salsa. Cook for few seconds and add beans and soy chunks. Saute until combined then add rice and water/broth. Bring the mixture to boil and simmer covered until rice are done (approx 10-12 minutes)

I have tried lots of variations by adding different vegetables and meat options- Spinach, Mustard Greens, Turkey, Roasted Peppers, Soy Chunks, Corn. Above mentioned recipe can be used as a base. Feel free to experiment!

Extra Kick: Instead of adding chopped tomato, increase the quantity of salsa to 3/4 - 1 cup