top of page

SPANISH RICE

Moors in Muslim Spain began rice cultivation around the 10th century. This recipe originated more than 500 years ago and still used today by the Sepharadies who have taken it with them to all corner of the globe. There is a good reason for it, simple, delicious and goes with just about any main dish.

​

SPANISH RICE

1 onion sliced
1 x 400 g (14 oz) can chopped tomatoes
1 green pepper chopped
1 cup rice
2 cup water
1tsp oil    
salt 

​

  • Brown onions in oil, add green peppers.

  • When green peppers are soft, add the chopped tomatoes and their juice.

  • Cook for 10 min on medium high till very little liquid left.

  • Add water and salt and turn heat up.  

  • When sauce is boiling, add rice.

  • Cover pot with lid and turn heat down to medium-low

  • Let it simmer for +- 30 min. till there is no more liquid and the rice is fluffy.

TIPS
* Can be prepared in advance and reheated in microwave at max for 3 min.

* Can mix red, green and yellow peppers to give it more colour, simply cut the peppers and use a third for this recipe and freeze the rest in plastic bags. 

bottom of page