Side Bite: Spanish Rice
Hi Busies! If you’ve read my meal prep tips page, you know I can ramble on about different ways to cook most efficiently. Just in case you haven’t had enough yet – here’s a great example! To make 4 servings of my Spanish Rice, the directions specify 2 cups of liquid and 1 cup of rice. The liquid for Spanish Rice is a half-and-half combination of tomato sauce and chicken broth, which I buy cans of in bulk (because Costco). So, instead of using 1/2 can of chicken broth and 1/2 can of tomato sauce, just double the recipe and freeze the other half! I caught myself covering half-filled cans with plastic wrap and putting them in the fridge and then, boom, face-palm! ??♀️??♀️ How was I ever going to use these half filled cans before they went bad, if not to make more of this delicious rice?! The answer – I wasn’t, and in a week I would be left with 2 half filled cans of spoiled food. Instead, now I have 4 extra servings of this flavorful rice, ready and waiting for me in the freezer!
Just look at the rich color of that sauce, and you know all the spices have simmered right into it. Also making an appearance are my slow cooker chicken taquitos.
I’ve been getting a bit more creative with my bag labelling lately – more pictures to come. Thanks to Maghon @ All She Wrote Notes for a great calligraphy lesson! I had so much fun learning these new techniques!
Spanish Rice
Ingredients
- 2 c rice
- equal parts tomato sauce and chicken broth (I used 1-16 oz can each, or around 2 cups each)
- 2 tsp garlic powder
- 2 tsp chili powder
- 2 tsp cumin
- salt and pepper to taste
- Optional: 1T butter
Instructions
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Combine tomato sauce, chicken broth, and spices.
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Cook rice according to package directions, substituting equal parts tomato sauce and chicken broth for water.
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Optional: after cooking, stir in 1T butter. Garnish with cilantro, chopped jalapeños, or diced tomatoes.
Recipe Notes
Note: Make sure to use the correct amount of liquid based on the directions for your brand of rice.