Spanish Rice Recipe

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.

Recipe Ingredients:

• 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

Recipe Instructions:

1.  Take the 4 tablespoons of butter and melt in a large saucepan.
2.  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.
3.  Saute until the onions are transparent.
4.  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.
5.  Whisk and bring to a boil.
6.  Stir in ½ of a box of Instant Minute Rice.
7.  Cover tightly and let sit for at least 5 minutes.
8.  Stir and serve.

 Enjoy!

 Maurie Kay

If you liked this recipe, make sure you check out my sour cream chicken enchiladas to go with this fantastic side dish.