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.


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!

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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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