Time for a new recipe! This is long overdue. I made this Spanish Rice earlier this week and we really loved it! A one-pan meal that is perfect for a weeknight dinner and comforting for the cooler fall weather . Vegans can omit the meat and maybe substitute with black beans. Also, I used a mild chili sauce as I intended to serve it to my daughter who doesn’t really like “spicy” but if you like spices, you can go with a stronger sauce. The beauty of this dish is that it is very versatile and offers many options, so feel free to experiment and let me know what you came up with!
- 1 pound ground turkey (you could use beef instead or beens if you are vegan)
- 1 onion, diced
- 1 bell pepper (I used green), diced
- 1 14.5 ounces can tomatoes
- 1 cup water
- 3/4 cup uncooked long-grain rice
- 1/2 cup mild green chili sauce
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon brown sugar
- Black pepper to taste
- Cheddar cheese
- Cilantro (optional)
- Preheat the oven to 375 degrees
- In a large oven-proof skillet, cook the turkey, breaking up big pieces with a wooden spoon, until browned, about 5 minutes.
- Add the onion, bell pepper, tomatoes, water, rice, chile sauce, salt, cumin, Worcestershire sauce and sugar and black pepper to taste.
- Bring to boil, mixing all the ingredients together.
- Cook, covered tightly, over low heat for 30 minutes (avoid taking the lid off and checking on the rice, it should be perfectly done in exactly 30 minutes)
- When the rice is cooked, stir gently and sprinkle with cheese (I found a vegan option at Trader Joes and loved it!)
- Transfer to oven and bake until cheese is melted, 10 to 15 minutes.
- Sprinkle with cilantro before serving