Over the years I’ve discovered that the only grain my body likes and does well with is rice. I don’t eat it often but do love a good Mexican meal from time to time. If you do well with rice too then you are going to fall in love with this rice recipe. Everyone who’s tried it has said they like it better than anything you can get in a restaurant. Let me know what you think!
Organic Spanish Rice
Course: SidesThis Spanish rice will definitely satisfy any Mexican food craving you may have. Feel free to leave the poblano peppers out if you’re not one for a little spice.
Ingredients
2 cups organic jasmine rice
4 cups organic chicken broth (low sodium)
4 tsp Celtic sea salt
1/2 tsp organic cumin
1 tsp organic pepper
3-4 cloves of organic garlic
1 medium organic yellow onion
8 oz can organic tomato sauce (low sodium)
5 tbsp organic refined coconut oil*
1-2 roasted organic poblano peppers (optional)
Directions
- If using poblano peppers please continue otherwise skip to step 5. Heat oven to the broil setting and place the baking rack in the lower middle of the oven.
- Wash poblanos and dry. Place whole poblanos on a cookie sheet lined with parchment paper and place in the oven. Roast on one side for 6-8 minutes, then flip poblanos over to the other side and roast for an additional 6-8 minutes.
- Remove poblanos from the oven, while still hot place the poblanos in a glass container with a lid and sweat for approximately 30 minutes. (I usually make these early in the day and let them sweat and sit in the container all day on the counter)
- Once poblanos are cooled, cut the tops off, slice down the middle and remove all the seeds. Once seeds are removed slice and dice the poblano.
- Remove the skin from the onion and garlic. Cut the onion into quarters.
- Place the tomato sauce, onion, garlic, cumin, salt and pepper into a blender and blend all ingredients into a sauce until no chunks remain.
- Next take a smaller stock pot/large saucepan with a lid and heat the coconut oil on the stove on med/high heat until melted then add rice and stir rice into coconut oil. Once rice is coated with the oil, brown rice for approximately 5-8 minutes until rice starts to turn a golden brown.
- If adding poblanos add at this point and stir into the rice.
- After rice starts to golden, add the tomato sauce and stir into rice. Stir until the sauce is sticking to the rice, approximately 3-4 minutes. You’ll want to stir this continually during this time so the sauce doesn’t burn the bottom of your pan.
- Add the chicken broth, stir into rice mixture and bring to a boil.
- Once boiling, cover pot, reduce heat to simmer and simmer for 15 minutes.
- After the 15 minutes, DO NOT REMOVE THE LID ON YOUR POT, turn off the stove and allow your rice to sit and steam for an additional 20 minutes.
- At this point your rice should be done, remove the lid, stir everything together and enjoy!
Notes
- *make sure the organic coconut oil you use is refined and not unrefined otherwise your rice will have a coconut flavor.