When you own a restaurant, you do daily specials. That is just what you do. Once a week, at my restaurant, we made Mexican food, and every time we made it, I would make a large container of this Spanish rice recipe. Recently, I was asked to bring something to a party, and they requested Spanish rice. I dug up the restaurant’s old recipe, and I cut it in half because I was only feeding a few people vs. 100. The recipe is easy to make and tastes fantastic. It brought back tons of memories of working in the restaurant business. I hope you enjoy this recipe for Spanish rice.
- 4 tablespoons butter
- 1/2 of an onion (diced)
- 1/2 cup diced red bell peppers
- 1 cup of frozen corn
- 1 tablespoon of Simply Maurie Kay Grill Seasoning
- 1-quart chicken stock
- 1/2 of a can of Rotel mild tomatoes
- 1/2 of a cup of enchilada sauce
- 1/4 cup tomato paste
- 1/2 box of instant Minute Rice
- Take the 4 tablespoons of butter and melt in a large saucepan.
- Add half of a white onion that you have diced, half of a red bell pepper which you have chopped, 1 cup of frozen corn, 1 tablespoon of Simply Maurie Kay Grill seasoning.
- Saute until the onions are transparent.
- Pour in 1 quart of chicken stock, 1/2 of a can of mild Rotel tomatoes, 1/2 of a can of enchilada sauce (this is where the spicy comes from, reduce the amount if you do not want it as spicy), add 2 tablespoons of tomato paste.
- Whisk and bring to a boil.
- Stir in ½ of a box of Instant Minute Rice.
- Cover tightly and let sit for at least 5 minutes.
- Stir and serve.
If you liked this recipe, make sure you check out my sour cream chicken enchiladas to go with this fantastic side dish.