Now Serving Spanish Rice

The chicken dish I wanted to share this week didn’t come out quite the way I hoped.  The Pollo Relleno recipe needs some tweaking before I throw it into the Friday Food fight arena.  Hopefully, it will be tastier and more photogenic next week when I try my second attempt at it.

Though my chicken dish didn’t quite pass the taste test, the Spanish rice that I prepared to accompany the chicken came out perfectly.  This was my first attempt at making Spanish rice from scratch and I couldn’t believe how easy it was!  I grew up eating piles of Rice A Roni Spanish rice, but Iron Chef Allan never even heard of the rice or its brand name counterpart.  Wiith one bite, he was a Spanish rice lover.

Run DMT’s Spanish Rice (adapted from The Joy of Cooking)

1 Tbsp olive oil

½ cup chopped Spanish onion

½ cup chopped bell pepper

2 garlic cloves, minced

1 cup of organic Basmati rice

1 ¾ cups organic free range chicken stock

1 cup Pomi chopped tomatoes

½ tsp smoked paprika

½ tsp salt

½ tsp ground black pepper


Preheat oven to 350 F. In a Dutch oven skillet over a medium heat, sauté onions, garlic and bell pepper in olive oil until softened, about 5 minutes.  Add rice and stir until well coated.  Then, add broth, tomatoes and spices and bring to a boil.  Stir once, cover and transfer to oven.  Bake for about 25 minutes or until liquid is absorbed and rice is tender.

Uncover and let stand 5 minutes before serving.
Now link up and see what If I Could Escape and Gone Bananas are serving for this week’s Friday Food Fight.

*Also submitted at*

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