Friday, October 10, 2014

Spanish Rice

Here is my favorite recipe for Spanish Rice.  Once you make this, you will never go back to buying the canned or boxed version.  Trust me, this is easy and delicious!  Added bonus:  this freezes great!  Cook up a double batch and freeze half . . .then thaw out at a later date.  Totally worth it.  Ole!

Spanish Rice
Serves 4-6

1 Tablespoon Butter
1/2 Cup Chopped Onion
1/8 Cup Chopped Green Pepper
14 oz Can Diced Tomatoes
3/4 Cup Water
1/2 Cup Uncooked Minute Rice
1/4 Cup Chili Sauce
1/2 Teaspoon Salt
1/4 Teaspoon Celery Salt
1/2 Teaspoon Brown Sugar
1/4 Teaspoon Worcestershire Sauce
1/2 Teaspoon Paprika
1/4 Cup Shredded Cheddar Cheese

In a large saucepan, add the butter and saute the onion and green pepper until fragrant and translucent (do not let it get brown).  Stir in the remaining ingredients except for the cheese.  Simmer on low and uncovered until thick - about 35 minutes.  Check frequently and stir occasionally to make sure it isn't sticking to the pan.  To serve, sprinkle with cheddar cheese.

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