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Orange rice in a pan

Victoria’s Spanish Rice


  • Author: Victoria
  • 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 
  • 56 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

  1. Cook Rice per package instructions with butter, and using the chicken broth as a substitute for water. Let sit. 
  2. In a separate pan, saute peppers on medium heat. When tender, add in garlic and hot red pepper flakes.  Cook until fragrant. 
  3. Add in tomatoes, crushing by hand as you put in the pan. 
  4. Add wine. Let reduce for about 1 minute. 
  5. Add Tobasco, Worcestershire, Paprika, and salt and pepper. 
  6. Thoroughly mix in cooked rice with pepper mixture in pan. 
  7. Transfer to baking dish. Add Mozzarella and bake at 365 for about 20 minutes or until cheese has melted. 
  8. Enjoy! 

Nutrition

  • Serving Size: Serves 4