Mar 12, 2012

Spanish Rice {Secret Recipe Club}

I always have so much fun when I find out which blog I was assigned each month through Secret Recipe Club.  I always eagerly anticipate that email.  As usual, I wasn't disappointed as I was assigned For the Health.  Faith has an amazing story and I spent hours over the course of a couple of weeks reading so many of her posts.

Like I always do, I bookmarked a bunch of recipes that had to go back and dwindle them down so that I could choose which one to blog for today's reveal.  I finally settled on this Spanish rice for several reasons.  The number one being that I knew that Jack would eat it.  He loves black beans so I knew that this would be a winner for him and it was.  I also chose it because I've made other versions of this recipe in the past and they have definitely been less than stellar.  But this one is definitely a keeper.  Everything just comes together so perfectly and with so much flavor.  I ended up eating this as my main course the night that I made it.  I then stuffed it inside of tortillas with a little cheese for James to take to work on his late nights!

Spanish Rice
Printable Version

2 cups chicken or vegetable stock, or water
1 cup long grain white rice, uncooked
2 tbsp. olive oil
½ medium onion, minced
½ bell pepper, any color, diced
3 cloves of garlic, minced or pressed
1 (15 or 16 oz.) can black beans, drained and rinsed
1 (4 oz.) can green chilies
¼ cup frozen corn
1 (15 oz.) can diced tomatoes, drained but liquid reserved
Kosher salt and freshly ground black pepper, to taste
1 teaspoon chili powder
1 teaspoon cumin

1. Bring 2 cups of stock to a boil and stir in the uncooked rice, reduce heat to low, cover and simmer for 20 minutes (or until rice is cooked).
2. Heat olive oil in a large, deep skillet over medium heat. Add in onion and pepper and cook until tender, 5-7 minutes. Add garlic and saute for 30 seconds.
3. Stir in black beans, green chilies, corn, and drained tomatoes. Season with salt and pepper and add in chili powder and cumin. Simmer over medium heat for 10-15 minutes. 4. Once rice is cooked, add to bean mixture and stir to combine. Add additional reserved tomato liquid if needed. Season to taste.

adapted from For the Health


kAREN said...

This is a great combination of flavors. And so hearty that it makes a meal, like you said. Nice post!

Debbi Does Dinner Healthy said...

Great flavors!  I would probably put it on a tortilla too with the leftovers!

Corina said...

It looks really delicious, fresh and healthy.

Colleen Bauer said...

Spanish Rice is definitely a tough one that is disappointing when it doesn't turn out.  Glad to here this recipe is a winner.  I'll be trying it then!

Jeanette Chen said...

I know my kids would love this served with some black beans!

Hezzi-D said...

This looks tasty-I'm always looking for new sides to my Mexican meals-I  think I'll put this on the menu plan next week!

Sweetflours said...

I am so in need of a Spanish rice recipe. I love the addition of beans and corn.

Angie Augsburger said...

My Hubby would adore this! Great SRC choice!

Kirstin Troyer said...

Yummy! I love spanish rice but have never made it homemade

Sweet as Sugar Cookies said...

My sister loves Spanish rice and I'm sure she'd enjoy this.  I'm gonna have to make it for her one day. 

Lisa~~ said...

Your rice sounds really delicious, great recipe.

If you haven't already, I'd love for you to check out my Group 'A' SRC entry:   Broiled Sushi.Lisa~~Cook Lisa Cook

Daniel Saraga said...

It's always amazing when you find a new version of a recipe that beats out older recipes. I sometimes find it hard to "let go" of the old one, but after some thought, I get myself there.

Danielle said...

I'm always looking for a wholesome side to pair with our Mexican meals.  This looks like it fits the bill pretty well!  Great choice.

Betsy said...

Beautiful photos! Yay for SRC! I hope you'll stop by this month. Its artichoke month, and I'd love if you'd link up your artichoke recipes!

Debs @ The Spanish Wok said...

Yum, nice recipe, thanks.

You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

DebE said...

This is seriously awesome!  I will be making this again (many times)!  Thanks!

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