I hadn’t had Spanish Rice in years. In fact, it wasn’t something that I ever ate growing up– it wasn’t until I started dating Mark that I ever had it. It was one of his favorites, and we would have it for dinner often. However, since we went vegan and starting cooking more, the easiness of Uncle Ben’s Spanish Rice fell by the wayside, allowing for experiments with seitan stir fries and stuffed mushrooms.
The weather in Philadelphia was incredible today- 70 degrees!! Yet, even though there was such warm weather, I was craving a warm bowl of gooey, creamy rice all day. I came home from work and immediately got to work on my dinner.
Simple Spanish Rice
Makes 3-4 servings (depending on how hungry you are 😉 )
1 1/2 C Basmati Rice
3 C Vegetable Broth
2 Tbsp Earth Balance or other Vegan Margarine
1/2 an Onion, Diced
3/4 a Can of Diced Tomatoes
1 Clove Garlic, Minced
Dash of Cayenne
Salt and Pepper, to taste
In a saucepan, melt the Earth Balance on low heat. Meanwhile, dice the onion and mince the garlic.
Once margarine has melted, toss your garlic and onion into the pan and saute for a few minutes– until onion is translucent. Throw tomatoes into the pan and add vegetable broth.
Add rice and cover the pot, letting simmer for about 25 minutes. Check on the rice about 15 minutes in– if the liquid is all absorbed, add 1/2 a cup more vegetable broth.
Once done, add cayenne, salt, and pepper and mix in. Serve in bowls with a healthy side of red wine 😉
To me, this is serious comfort food.
Creamy rice with garlic, onion, tomatoes, and a little kick from the cayenne? I’m sold.
Eat up and enjoy!
PS– did you watch Awake last night? It’s my new tv obsession… if you haven’t watched it yet, catch up!