Really – the only thing that makes this rice “Spanish” is the color I guess. I struggled to find a mix or box that resulted in something my kids would actually eat that didnt have gobs of nasty preservatives in it. Chunks of tomato and onion are NOT welcome in the kids’ food.
I was a ditz and didn’t take a photo – I’ll make it again and add one to the post when I can, if you make it and have a pic – send it to me at carrie (at) lookslikehomemade (dot) com or post it to our Facebook Page.
This rice will freeze quite nicely so you can add it to your OAMC rotation. You can also use Brown Rice, but will need to up your liquid a tad and cook for a bit longer – it will also get a bit more “sticky” than the Jasmine rice will, but will still be good!
I threw this together last night, and it was a HUGE hit – in fact, the kids ate more rice than they did tacos…..frankly, I did, too. Give this one a try and let me know what you think, I promise it’s worth it!
- 1 3/4 C Long Grain Rice (Jasmine works well)
- 3 C Chicken Broth (or warm water and bouillon works well - just check salt levels)
- 2 Tbsp Olive Oil
- 1/2 small onion, diced fine
- 2 cloves garlic, minced fine
- 1/2 of a 6oz can of tomato paste (freeze the rest)
- In a skillet with a cover, heat the oil and saute the onion for a few minutes until translucent.
- Add the garlic and saute 2 more minutes
- Add in the dry rice and stir well, let cook with the onions and garlic for about 5 minutes
- Meanwhile in a measuring cup measure out your chicken broth and whisk in the tomato paste
- Add the liquid to the hot pan CAREFULLY and stir well, bring to a boil and reduce to a simmer
- Cover and cook for approx 20 minutes until rice is done
- Fluff with a fork and serve