Category:
Side Dishes

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Courtesy of Chef Joel Walsh, Kerbey Lane Cafe

Super easy

2 cups long-grain white rice
3 tablespoons olive oil
1/2 red onion, finely diced
1 green bell pepper, finely diced
1 habanero pepper, finely diced
4 cloves garlic, finely diced
1 tablespoons medium chili powder
1 teaspoons cumin
2 teaspoons oregano
2 teaspoons salt
4 cups tomato juice
1 lime, juiced

Spanish Rice Directions

Begin by rinsing the rice in a colander to remove some of the starch.

Heat the oil in a pan and cook the veggies for about 2 minutes.

Add the rice and continue to cook for about 2 more minutes, stirring frequently.

Stir in the spices and salt and cook for another 30 seconds, then add the tomato and lime juice.

Bring to a boil, reduce the heat to a simmer and cover for about 20 minutes until the rice is cooked.