Spanish Rice, Easy or EASIEST - Your Choice

Two for one special this time, Kittens! I've got this Spanish Rice recipe that I love, love, love (cumin + chili powder = lovex3). I make it for the now-annual Superbowl Taco Party. The first time I made it for the party I was time crunched and I wondered if there was a way to make the easy recipe even easier, and guess what - there is! And better yet, it only has one step. Even better yet, it still tastes awesome. My only problem tonight is that I'm out of cheese. And cheese makes everything Better than Best.

This is pretty forgiving - I've used no stock and all water without much flavor difference. Regular paprika works well too, although I'm partial to the smoked variety. And some hot sauce tossed in can kick it up a notch or five.



Easy Spanish Rice 1 tbsp canola oil
1 small onion, diced
1 red bell pepper, diced
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes, undrained
3/4 cup rice
3/4 cup chicken stock
3/4 cup water
2 tbsp cumin
1 tsp smoked paprika


Saute the onion, pepper and cloves in the canola oil until soft, about 3-4 minutes. Add the tomatoes, rice, stock, water, cumin & paprika. Bring to a rapid boil, then reduce to a simmer. Cover and cook for 30 minutes, or until rice is done.


Easiest Spanish Rice:

Omit oil, onion, bell pepper & Garlic. Add the remaining ingredients to a pot along with a teaspoon of garlic powder and a half teaspoon of onion powder. Bring to a rapid boil, then reduce to a simmer. Cover and cook for 30 minutes, or until rice
is done.