It is easy to make authentic restaurant style Spanish rice at home! All you need is a few pantry staples and a little time. Spanish Rice is an easy side dish that goes perfectly along with homemade pinto beans.
* This recipe was developed by Marisol Bejarano with LETI.
In a pot bring 4 cups of water to a boil. Add tomatoes, 1/4 small white onion, 3 cloves garlic smashed, and 1/2 celery stalk.
Boil covered for 10 minutes on medium high heat.
While boiling finely, chop 3 garlic cloves, dice 1/4 small white onion and dice 1/2 celery stalk.
In a nonstick pan on medium heat, add olive oil, add the previous chopped garlic, onion and celery to pan. Sauté for 1 minute. Add rice while stirring constantly until everything is browned, about 5-7 minutes.
Strain vegetables that were previously boiled, saving 2 ½ cups water. Add vegetables and the reserved water to a blender. Blend everything on low for 20 seconds
Pour blended sauce into rice pan and reduce to low heat. Add cumin, garlic powder and ¼ tsp paprika. Let cook for 5 minutes, stirring to keep from sticking.
Add Caldo de Tomate or salt free seasoning, paprika and cayenne powder. Stir well to incorporate.
Cover and cook for 13 minutes on low. Remove from heat and let it incorporate without removing lid for 15 minutes.
Note: This recipe is suitable for many people with chronic kidney disease. However, your type of treatment and other health concerns may make it unsuitable for your particular diet. Check with your doctor to make sure it’s OK for you.
Ingredients
Directions
In a pot bring 4 cups of water to a boil. Add tomatoes, 1/4 small white onion, 3 cloves garlic smashed, and 1/2 celery stalk.
Boil covered for 10 minutes on medium high heat.
While boiling finely, chop 3 garlic cloves, dice 1/4 small white onion and dice 1/2 celery stalk.
In a nonstick pan on medium heat, add olive oil, add the previous chopped garlic, onion and celery to pan. Sauté for 1 minute. Add rice while stirring constantly until everything is browned, about 5-7 minutes.
Strain vegetables that were previously boiled, saving 2 ½ cups water. Add vegetables and the reserved water to a blender. Blend everything on low for 20 seconds
Pour blended sauce into rice pan and reduce to low heat. Add cumin, garlic powder and ¼ tsp paprika. Let cook for 5 minutes, stirring to keep from sticking.
Add Caldo de Tomate or salt free seasoning, paprika and cayenne powder. Stir well to incorporate.
Cover and cook for 13 minutes on low. Remove from heat and let it incorporate without removing lid for 15 minutes.