My Spanish rice

Name: My Spanish rice
Total time: 2400 s
Yield: 5-6 servings
Cuisine: American
Ingredients: 1 large green bell pepper diced; 1 medium onion diced fine; 2 tbsp paprika; 1 tbsp adobo seasoning; 1/2 tbsp cumin; 3/4 tbsp turmeric; to taste Salt and pepper; 1 tbsp Olive oil for sautéing; 2 1/4 cups parboiled rice; 1 (32 ounce) can crushed tomatoes; 1 can corn; Around 3-4 cups chicken stock (you can always add more towards the end if rice isn’t done); *Optional: 1/2 cup spicy queso mixed in

Natalie Truscello @natalietruscello

Pennsylvania

Created myself!

Natalie Truscello @natalietruscello

Pennsylvania

Created myself!

Saved

Ingredients

40 min

5-6 servings

1large green bell pepper diced
1medium onion diced fine
2 tbsppaprika
1 tbspadobo seasoning
1/2 tbspcumin
3/4 tbspturmeric
to taste Salt and pepper
1 tbspOlive oil for sautéing
2 1/4 cupsparboiled rice
1 (32 ounce)can crushed tomatoes
1 cancorn
Around 3-4 cups chicken stock (you can always add more towards the end if rice isn’t done)
*Optional: 1/2 cup spicy queso mixed in

Saved

Steps

40 min

1

Sauté the onions and peppers and spices in olive oil. Add a smidge of chicken stock to deglaze if needed. Cook til tender
2

Add stock and crushed tomatoes and bring to a simmer. Add rice for full 20 min and simmer on LOW to get rice to be fully cooked and fluffy.
3

Stir constantly so it won’t burn.taste seasoning once closer to being finished.
4

Turn off heat, Let it sit on burner for 10 min covered once done to keep soaking up any extra liquid. Enjoy!