Spanish Rice

This recipe is technically  closer to Mexican Rice than Spanish Rice, but this is how my Mom made it, with the exception of the sausage. She would always use hamburger, and never can I remember her having saffron in the pantry, which is a key ingredient to Spanish Rice. But she always called it Spanish Rice.

Mexican and/or Spanish rice is most popular in the southwest so not quite sure how it is that we had it so often in rural New Hampshire, except it is an inexpensive meal to put together and feeds a family well. My Mom was a great cook and even better baker! We spent a lot of time together in the kitchen.

Spanish Rice typically features saffron giving it a robust floral flavor; whereas Mexican Rice uses spices like cumin and chili powder and always contains tomatoes. We ate a lot of this rice dish growing up as rice is inexpensive and hamburger back in the 60’s was also pretty cheap. It’s a simple dish, which goes well with other Mexican dishes like tacos, burritos or enchiladas. I served it simply with fresh cucumbers and tomatoes and hearty whole grain toast.

Some ask me after I post a fancy, rich elegant meal (French or Italian being my favorites), which I like to refer to as a GREAT HOO-DOO, if that is how we eat every night. The answer is NO, but I don’t usually post the simple, humble recipes like this rice dish. Sometimes simple is best and as much as I love to cook, having a night off is also a good and welcome thing!

To make the Spanish Rice, start by browning 2 sausage links removed from their casing. As it just starts to brown add 1/2 cup onion. I used a combination of onion and scallion to make the half cup. Generously add salt and freshly ground black pepper. Check the sausage before seasoning as some sausage is saltier than others. Saute for about 3 minutes. Next add 1/2 cup bell pepper. I used both red and green bell peppers; 1/4 cup each. Continue sauting for another couple of minutes. Add 2 minced garlic cloves, 1/2 tsp. oregano and a pinch of pepper flake.

Add 1 Tbsp. tomato paste and a 10 oz. can of Rotel spicy diced tomatoes. Stir well to combine all ingredients.

I had 2 cups of Jasmine Rice already cooked. Stir that into the mixture.

A quick note on rice…

Typically long grain white rice, specifically Basmati or Jasmine are commonly used in both Spanish and Mexican Rice, but you can also use brown rice. The cooking method for this simple dish is completely different if your rice is not cooked ahead of time, but by using left-over rice, the dish comes together very quickly. Whichever rice you decide to use, make sure you rinse it well before cooking as it will make the end result fluffier and less sticky. Unless, of course, you are making sushi!

I put this dish together in the morning and reheated at dinner time. Heat, covered at 350 degrees for about 20 minutes or until piping hot.

Not so elegant or fancy, but quite delicious!

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Spanish Rice

Comforting and delicious! A humble dish good on its own or as a side with Mexican specialties.

Ingredients

• 2 cups Cooked rice, either Basmati or Jasmine long grain white
• 2 links Italian sausage, removed from casing
• 1 Tbsp. Olive oil
• 1/2 cup Onion, diced Or a combination of onion and scallions. Use the green part for topping.
• 1/2 cup Bell Peppers Red and green-1/4 cup each
• 2 large Garlic cloves, minced
• 1 10 oz. Rotel diced tomatoes
• 1 Tbsp. Tomato paste
• 1/2 tsp. Oregano
• Pinch Red pepper flake
• Salt/Freshly ground black pepper to taste

Instructions

• Bring a heavy bottomed skillet to high heat. I like to use cast iron. Add 1 Tbsp. olive oil and lightly brown the sausage.
• Next add 1/2 cup onion. Saute for about 3 minutes until onions start to soften. Check seasoning and add salt/pepper as needed.
• Add 1/2 cup Bell Peppers and continue cooking for another few minutes.
• Add garlic and 1/2 tsp. oregano and a pinch of pepper flake. Stir well to combine all ingredients.
• Add one 10 oz. can Rotel diced tomatoes and 1 Tbsp. tomato paste. Stir well to combine.
• If you are not serving immediately put the Spanish Rice in a container to re-heat later. Re-heat at 350 degrees for about 20 minutes or until very hot.