Recipe for Spanish rice.
The Spanish version is usually very easy to make and a lot easier to prepare.
I make it for myself.
Ingredients for Spania rice 1 tbsp olive oil 2 medium onions, sliced 1 medium carrot, sliced 2 cups water 1 medium potato, peeled and diced 1 small tomato, diced 2 cups cooked rice, cooked according to package instructions, chopped 1 cup frozen peas, thawed 3 cloves garlic, minced 1/2 cup fresh parsley, chopped 2 bay leaves 1/4 cup chopped fresh cilantro, chopped Instructions Heat oil in a non-stick pan over medium heat.
Add onions, carrots, water, potatoes, and tomato.
Saute for about 2 minutes or until softened and softened.
Add peas and cook until soft.
Add garlic and cook for a further minute or until fragrant.
Add the parsley and cilantro.
Cook until soft, about 5 minutes.
Add rice and cook, stirring occasionally, until cooked through, about 2 to 3 minutes.
Remove from heat and set aside.
Heat the remaining oil in the same pan.
Add diced tomatoes, bay leaves, and cheddar cheese.
Cook for about 5 more minutes or till the cheese melts.
Add minced garlic, parsley.
Cook, stirring, for another minute or so.
Stir in the cooked rice.
Stir well and cook about 30 seconds.
Serve spania rice with fresh vegetables, if desired.
Notes This is a great recipe for a quick dinner when you want to have a little extra.
Spania Rice is usually made in the evening or on weekends.
You can make it ahead of time.
You could also make it in the morning and reheat it in advance, but I usually like to make it before dinner.
This is the perfect recipe for dinner parties, or a busy weeknight snack. 3.2.2925