My mom has been making her signature Spanish rice forever (all my life at least)! My family loves it! While I doubt its authenticity, I don’t question its mass appeal. I was surprised how easy it is to prepare and am eager to make it a staple in my own home. We ALWAYS serve it with our New Mexican Sopapillas (recipe yet to come), although I’m sure it would enhance any Mexican-inspired meal.

Mom’s Spanish Rice

INGREDIENTS

1 Tbsp. olive oil
1 cup onion, diced
1/4 cup green bell pepper, diced
1 clove garlic, minced
14 oz. can crushed or diced tomatoes
1 1/2 cups water (or low-sodium chicken broth)
3/4 cup long-grain brown rice
1/2 cup prepared salsa
1/2 tsp. salt
1 tsp. brown sugar
1/2 tsp. Worcestershire sauce
freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oil in skillet over medium high heat. Saute onion, bell pepper, and garlic until tender but not brown.

2. Add tomatoes, water, rice, salsa, salt, brown sugar, W. sauce, and pepper. Cover and simmer 45 minutes- 1 hour (I used par-boiled brown rice which only took 25 minutes) until your rice is tender and the water has been absorbed.

Serves 6.

(I think this was adapted from Betty Crocker)