Gail’s Spanish Rice

Posted by Gail | Filed under Gail Cooks!

I’m not sure why this is called Spanish rice except for the fact that it’s full of flavour and a little bit spicy… things we tend to associate with Spanish or Mexican food. You can use hot chili peppers to ramp up the heat, but I’m partial to scotch bonnet, so that’s what I use. It might be my West Indian heritage that had me add the lentils and beans, since these aren’t usual in the American version of Spanish Rice. The allspice is also distinctively Jamaican. This is a great side or a veggie main with a salad on the side.

• 1 large red onion, finely chopped
• 4 cloves of garlic, chopped
• 3 tbs olive oil
• 1 tin lentils
• ½ tin black beans
• 2/3 cup tomato sauce
• ¾ tsp thyme
• ¾ tsp chili powder
• ¾ tsp paprika
• ½ tas black pepper
• ¼ tsp allspice
• 1 large red bell pepper, chopped
• Hot pepper sauce, to taste
• Salt, to taste
• 2/3 cups water
• 2 cups Uncle Ben’s converted rice

Cook garlic and onions in olive oil slowly.

Add all other seasonings, tomato sauce, hot sauce, lentils with their water, beans without their water.

Cook for about 10 minutes.

Bring to a rolling boil.

Add water and red pepper and bring back to a boil.

Add rice. Stir.

Bring back to a boil, stir, and then cover and remove from heat.

Let sit until rice is tender and liquid is absorbed. If the rice is a little wet, reheat with the lid off, then turn off the burner and let the rice dry out on the warm element.

You can customize this into a one-pot meal by adding sausage, shrimp, chicken or all three if you have leftovers in the fridge.

Comments (7) | October 3rd, 2012

7 Responses to “Gail’s Spanish Rice”

1. Sheri Says:
   October 3, 2012 at 8:28 am

   Looks interesting Gail ~ sounds like something my son would love! Thanks

   FYI – The “OTHER VOICES” Link is not working when you click on it to get the rest of the blog.

   TIA
2. J A H Says:
   October 3, 2012 at 9:13 am

   Oh,Gail! Great recipe, and for us vegetarians it already is a one pot meal with both lentils and beans.

   Most appreciated you sharing your techniques for getting the rice just right.
3. psychsarah Says:
   October 3, 2012 at 9:43 am

   Sounds totally yummy! I could make it as your describe for my son and I, and add some meat for my carnivorous husband Thanks for the recipe!
4. KristyE Says:
   October 3, 2012 at 11:05 am

   Love your recipes Gail!! My homegrown tomatoes have been ripening and it’s been getting too cold at night so I harvested my basil and I made the roasted tomato sauce recipe you had here about a month ago. I have frrozen 3 extra portions for ski season and I’m waiting for more tomatoes to ripen so I can use up the last of my basil and freeze more!! Economical and delicious!!
   THANKS!!
5. Lynne Says:
   October 3, 2012 at 11:53 pm

   Sounds like a great fall meal – thanks for sharing !
6. Laura Says:
   October 4, 2012 at 7:36 am

   Mmmmmm. Can’t wait to try this one.

   I think you need to publish a cookbook Gail!
7. Pam@thesavingsblog Says:
   October 4, 2012 at 1:35 pm

   Great! i’ll attempt to do this one myself, Thanks for your step by step tips.