recipes

Spanish Rice

Makes 6 cups

Spanish Rice

Makes 6 cups

An easy side dish to incorporate into your weekly rotation!

Nutritional information per serving (½ cup): Calories 102 (6% from fat)
carb. 22g
pro. 2g
fat 1g
sat. fat 0g
Col. 0mg
sod. 268mg
calc. 21mg
fiber 1gVegetarian
Gluten Free

Ingredients

  • 1 onion, cut into 1-inch pieces
  • 1 small red pepper, cut into 1-inch pieces
  • 1 celery stalk, cut into 1-inch pieces
  • 2 garlic cloves
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon freshly ground pepper
  • 1½ cups long grain white rice
  • 1 can (14.5 ounces) diced tomatoes, drained

Preparation

  1. 1. Insert Metal Chopping Blade. Add the onion, red pepper and celery stalk, each cut into 1-inch pieces, with 2 garlic cloves into the work bowl.
  2. 2. Secure the Cooking Lid. The processor is set to chop for 8 seconds on Speed 12.
  3. 3. Add a teaspoon each olive oil, salt and chili powder and ½ teaspoon each paprika, oregano and pepper. Secure the Cooking Lid with the Steam Cap removed.
  4. 4. The cooking time is set for 8 minutes at 285°F on Speed 1.
  5. 5. Replace Metal Chopping Blade with the Stirring Paddle. Add 1½ cups rice. The cooking time is set for 2 minutes at 250°F on Speed 1. Add drained can of diced tomatoes after 1 minute so that all ingredients are well mixed.
  6. 6. Remove the Stirring Paddle and add 3 cups of water. Secure the Cooking Lid with Steam Cap in place. The cooking time is set for 10 minutes at 285°F with no speed.
  7. 7. When time expires, an additional cooking time is set for 25 minutes at 205°F.
  8. 8. Allow rice to rest covered for 10 minutes before removing the Cooking Lid.