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.