Natalie Kenny Marquez is back with a great recipe for Spanish Rice!
This is a great recipe to use in a DIY “burrito bowl” or to have on hand for meal prep and meal planning. I enjoy this Spanish Rice recipe when tomatoes and peppers are in season and we need a healthy and easy side dish. Enjoy!
I’ve placed and * by the ingredients that I can find at my local Illinois famers market.
4 servings Cahokia rice (1 cup dry)*
5 small-medium tomatoes, diced and roughly mashed*
1 medium onion, chipped*
1 jalapeno, seeds removed and finely chopped (optional)* 2 tbsp butter
Salt and pepper to taste
Preheat oven to 350 degrees.
Butter an 8×8 casserole dish.
Cook rice as directed.
Sautee the onion and jalapeno in a little bit of butter. Set aside.
Add an even layer of the mashed tomatoes, a little onion, salt and pepper to the buttered casserole dish.
Add the rice evenly over the tomatoes.
Cover the rice with the remaining tomatoes, onions, and jalapenos. Add a pinch more salt and pepper.
Top the mixture with the butter.
Bake for 30 minutes. Serve immediately.
Serving size: 4-6 people