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Spanish Fried Rice
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- #37014
This recipe combines the flavor and ingredients of Spanish rice with the cooking method of fried rice. Tomatoes, chili powder, and a hint of saffron make this a tasty dish that can be served alongside a variety of entrees.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 tablespoon olive oil, divided
4 cups plain cooked white rice
1/8 teaspoon crushed saffron
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
2 cloves garlic, crushed
1/4 cup no-salt-added tomato sauce
1 teaspoon chili powder
1/2 teaspoon sugar
1/2 teaspoon salt
1 dash cayenne pepper
1 can (14.5 ounce size) no-salt-added diced tomatoes, drained
directions
Heat half the oil in a large non-stick skillet over medium heat. Add the cooked rice and crushed saffron. Cook, stirring constantly, for 3-4 minutes. Remove the rice from the skillet and set aside.
Heat the remaining oil in the skillet and turn the heat to medium-high. Add the onion, celery, green pepper, red pepper, and garlic. Cook, stirring, for 2-3 minutes or until the vegetables are tender.
Stir the tomato sauce, chili powder, sugar, salt, cayenne, and tomatoes into the skillet. Cook, stirring often, for 2 more minutes.
Stir the rice back into the skillet. Cook, stirring, for 2 minutes or until mixed and heated through.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 5, 2019
This is basically how I have been making Spanish Rice all along. I usually add browned ground beef to it for my stuffed peppers and any variety of sauteed meat and stuff my enchiladas. I make a big batch and freeze.