Jen’s Spanish Rice

This is something I make a lot of here in Costa Rica – it’s so wonderful to eat with chicken and vegetables, or beans (another staple here), and keeps in the fridge for days.   Actually, I’ve kept in the fridge for as long as a week and it’s still great!   I’m ashamed to say that I never made this before I moved to Costa Rica.  When I lived in Dallas – I bought the pre-packaged (add water & boil) kind, because you know, like I never had TIME.  Here, I have time and have amazing fresh ingredients to use, and guess what – I PREFER my Spanish Rice from scratch now.  🙂

Here’s my modified Costa Rican recipe for Greg & I:

1 cp uncooked regular rice (or brown, or wild…  improvise peeps!)
1 tsp minced garlic (if you’re not my husband, you can substitute onion here like normal people do)
2 TB vegetable oil
2 ½ cp water
1 can (8 oz) tomato paste or thick sauce
½ small green pepper, chopped
1 small red tomato, chopped
1-2 tsp salt
1 tsp garlic powder
pinch of cumin

Cook rice and onion (I mean garlic) in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion (garlic!) is tender and everything is sizzling.

Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

IMG_0612

That’s it!  Amazing, not that hard or time consuming, and soooo much better and healthier than the pre-packaged-sodium-laden kind!

Mucho gusto!

Jen

I quit my job in my early 40’s, sold everything and retired early to live a simple life in Costa Rica!

Check out my book: "Costa Rica Chica" - the book.

Check out my Arm Candy: Costa Rica Chica Arm Candy.

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12 Responses to Jen’s Spanish Rice

  1. Yum! That looks so good. Now that your brother has mastered the art of your mom’s peach pie, I think he needs to try out this recipe!

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