Julie's Spanish Rice Recipe

"This is the Spanish rice I make when there's no picky kidlets around. Adapted from a McCormick Spice Cookbook many years ago. Prep note: Measure the juice from your can of tomatoes, then adjust your water so the total liquid equals the total required by your rice."

Step by Step Method

Step 1

In heavy saucepan over medium heat, saute rice, onion, bell pepper and garlic in olive oil and butter, stirring until onions are translucent.

Step 2

Add remaining ingredients, except peas, and bring to a gentle boil.

Step 3

Cover and simmer 30 without removing lid. Check on rice and cook 5-10 more minutes if needed, with lid back on.

Step 4

Stir in peas and let sit for a minute for peas to warm up, then serve.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

When selecting the tomatoes, try to pick a can with a higher juice content to ensure the correct amount of liquid.
If you don't have frozen peas, you can also use canned peas that have been drained.

Ingredient substitutions

Substitute vegetable broth for chicken bouillon cube: This substitution is beneficial for those who prefer a vegetarian or vegan diet, as vegetable broth does not contain any animal products.
Substitute quinoa for rice: Quinoa is a great source of plant-based protein and is higher in fiber than rice, making it a healthier alternative.

Variations

Vegetable Spanish Rice Replace the chicken bouillon cube with vegetable bouillon cube and omit the Worcestershire sauce. Add 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of cumin to the other spices.

Vegetarian Mexican Rice Replace the chicken bouillon cube with vegetable bouillon cube and omit the Worcestershire sauce. Add 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of oregano to the other spices. Stir in 1/2 cup of black beans and 1/2 cup of corn when the rice is done cooking.

Serve with

Cuban-Style Black Beans: This dish is a great accompaniment to Julie's Spanish Rice as it adds a delicious, savory flavor that complements the flavor of the rice. The black beans are cooked with onions, garlic, bell peppers, and spices, making them a flavorful and healthy side dish.

Grilled Corn Salsa: This fresh and flavorful side dish pairs perfectly with Julie's Spanish Rice. The sweet and smoky flavors of grilled corn, tomatoes, and onions are complemented by the zesty flavors of lime and cilantro. This salsa adds a delicious and colorful contrast to the Cuban-Style Black Beans, making it the perfect accompaniment to Julie's Spanish Rice.

FAQ

Q: How much liquid is needed for the recipe?

A: Measure the juice from the can of tomatoes and adjust the water so the total liquid equals the total required by the rice. The total liquid should be 1 1/4 cups.

Q: What type of rice is best for this recipe?

A: Long grain white rice is best for this recipe. It cooks quickly and evenly, and has a light, fluffy texture.

Fun facts:

Julie's Spanish Rice is a great way to enjoy a classic Mexican dish. It was first introduced to the United States by Mexican immigrants in the late 19th century.

The Worcestershire sauce added to the recipe is a popular condiment created by two chemists, John Wheeley Lea and William Henry Perrins, in the 19th century. It was originally created for the Lord Sandys, a nobleman from Worcester, England.