Spanish Rice {Secret Recipe Club}

Spanish Rice – 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

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.

Spanish Rice

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