Easy Spanish Rice Recipe

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is more nutritious, while bulgur is often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is budget-friendly.

Turn on the heat to high.

Add 2 tablespoons of olive oil to a thick-bottomed pot.

Add 1/2 medium red onion and 1 small red bell pepper, mixing them together.

Season with salt and pepper.

Add 2 tablespoons of frozen sofrito and mix until the onions are translucent and the sofrito is defrosted.

Add 3 shredded garlic cloves and cook until fragrant, about 1 minute.

Pour in 4 cups of vegetable stock and 1/2 can of tomato sauce.

Add 1 extra tablespoon of vegetable oil and 1/4 cup of chopped olives.

Season with 1 teaspoon garlic powder, 3 tablespoons onion powder, 1 tablespoon adobo seasoning, 1/4 teaspoon oregano, 1/4 teaspoon cumin, and 1/4 teaspoon ground black pepper.

Taste the broth and adjust seasoning if necessary, adding more adobo if desired.

Once boiling, add 3 cups of white rice and cover with a lid slightly ajar.

Lower the heat to medium-high and cook until almost completely dried, about 10 minutes.

Add 1/2 can of black beans on top of the rice without stirring.

Lower the heat to low and flip the rice instead of stirring, ensuring not to scrape the bottom.

Cook for 15 minutes on low heat, flipping again after 15 minutes.

After cooking, let the rice sit for a moment before flipping it one last time to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary