Have some leftover rice that needs using up?  Well, this recipe is perfect for that!

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I love Spanish rice, and if you’re like me and cheat (by owning a rice cooker because, rice is an art and I’m not an artist when it comes to rice), then this my friend(s) is the best way to go.  However, if you feel inclined, you can use packaged pre-cooked rice available at most grocery stores.  I really like jasmine or white rice for this as brown rice tends to be labor intensive (if you’re going to cook it yourself) or too tough (if pre-packaged).  However, the choice is yours.  Hey, this recipe might even work with quinoa.  The important thing to experiment and see what works. Now, let’s get back to the recipe!

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Spanish Rice

  • Servings: 4
  • Print
 4 cups cooked white rice
1/2 onion finely chopped
1 tablespoon chili powder
1 teaspoons sea salt
1/2 teaspoon ground black pepper
1 tablespoon flat leaf parsley, roughly chopped
8 ounces of chicken broth

In large skillet, heat 1 tablespoon of vegetable oil and add onions.  Cook for 3 minutes over medium heat.  Add rice, chili powder, salt, black pepper, and 1/2 of the broth.  Mix well and let cook for 1-2 minutes.  Add remaining broth, reduce heat to low and cook rice until moisture is absorbed.  Remove from heat and serve garnished with chopped parsley.

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All photos on this site were taken by Sabrina S. Baksh and is property of Food as a Metaphor/Regarding BBQ, Inc.

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