Victoria’s Spanish Rice
This Spanish Rice is an easy addition to any taco or enchilada meal.
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Victoria’s Spanish Rice
- Total Time: 40 minutes
Description
This is a recipe I put together myself over the years. I have added and subtracted ingredients each time I make it. It is a simple, Spanish inspired rice that goes well with tacos or enchiladas.
Ingredients
Scale
- 1 1/2 cups Uncle Ben’s White Rice
- 3 cups reduced sodium Chicken Broth
- 1 Tbsp. Salted Butter
- 2 Tbsp. Olive Oil
- 1 Red Bell Pepper, Julienned
- 1 Orange Bell Pepper, Julienned
- 5–6 Cloves of Garlic, minced
- 1 tsp. hot red pepper flakes
- 5 Whole Peeled San Marzano Canned Tomatoes (Crushed by hand)
- 2/3 cup Red Wine (Cabernet Sauvignon)
- 1 tsp. Tobasco
- 1 tsp. Worcestershire
- 1/4 tsp. Paprika
- Salt and Pepper to taste
- 1 package fresh Mozzarella, sliced thinly
Instructions
- Cook Rice per package instructions with butter, and using the chicken broth as a substitute for water. Let sit.
- In a separate pan, saute peppers on medium heat. When tender, add in garlic and hot red pepper flakes. Cook until fragrant.
- Add in tomatoes, crushing by hand as you put in the pan.
- Add wine. Let reduce for about 1 minute.
- Add Tobasco, Worcestershire, Paprika, and salt and pepper.
- Thoroughly mix in cooked rice with pepper mixture in pan.
- Transfer to baking dish. Add Mozzarella and bake at 365 for about 20 minutes or until cheese has melted.
- Enjoy!
Nutrition
- Serving Size: Serves 4