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Easy WFPB Spanish Rice

Prep Time:

10 minutes

Cook Time:

30 - 45 minutes


Recipe by: WFPB Me

__Rice of your choice, 1 cup

__Water or vegetable broth, 1 cup

__Onion, 1/2 of medium sized onion, chopped small

__Bell Pepper(s), 1/2 of one color, 1/2 of another color, chopped small

__Tomato, 1 medium sized, chopped small

__Garlic, 3-5 cloves, chopped small

__Tomato sauce, 1/2 of 8oz can

__Cumin, heavy layer

__Garlic powder, heavy layer

__Chili powder, medium layer

__Smoked Paprika (regular paprika works too), medium layer

__Black pepper, light layer

__Salt, light layer at the end

Optional ideas:

__Beans of your choice, 1/2 of 8oz can, drained & rinsed 

__Green Onions, chopped small

__Jalapenos or another spicy pepper, chopped small

__Cayenne Pepper, light layer


Measurement Key:

Spoonful = 1 teaspoon (tsp)

Light layer = 1/2 - 1 tablespoon (tbsp)

Medium layer = 1.5 - 2 tablespoons (tbsp)

Heavy layer = 3 - 4 tablespoons (tbsp)

How To

Note: this recipe requires the use of a rice cooker. If you do not have a rice cooker, I highly recommend getting one!

Step 1
Add rice and water or vegetable broth to rice cooker. Turn it on to begin cooking and cover.

Step 2
In a medium/large pan on medium/low heat, add chopped onions, bell pepper, & garlic. Cook for about 5 minutes.

Step 3
Once onions and bell peppers begin to soften, add tomatoes. Cook for 5-10  minutes.

Step 4
Add tomato sauce and spices to pan. Mix everything together.  Cook for about 10 minutes. Stir often and reduce heat to low for a low simmer. 

Step 5
Once rice is finished cooking, fluff with a fork.

Step 6
Add to the pan and mix everything together. Turn heat to low. Let the flavors sit and cook together for another 5-10 minutes. 

Step 7
Add salt and pepper

Step 8
Taste check & enjoy!

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