Spanish Rice

Yield: 4 to 8 Servings

Adapted from: Marion Cunningham / Epicurious

Circa 2008: There are more versions of Spanish Rice around than you can count. I do know this one is good. It is vegetable heavy compared to most and it is delicious. I have added the thyme, parsley, increased the cumin and replaced the tomato sauce with a can of diced tomatoes.
Marion Cunningham wrote: “Of course, I don’t believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then — as now — in home cooking, one had to watch the cost, and rice was an inexpensive way to fill out a meal; after all, rice feeds half the world. In most American homes at the time, rice was served buttered with salt and pepper. This recipe gave rice a little style, made it a delicious “fancy” side dish to serve alongside grilled meat or chicken. If you like a little added spice, put some hot pepper sauce on the table.”

• ¼cup olive oil
• 2onions, finely chopped
• 2bell peppers, 1 red and 1 green seeded, ribs removed, and finely chopped
• 2ribs celery, finely chopped
• 3cloves garlic, minced
• 2cups long-grain white rice
• 114-oz can diced tomatoes
• 2cups water
• 1½tsp salt
• ½tsp black pepper
• 1½tsp cumin
• ½tsp thyme
• ½tsp parsley

Sweat vegetables:

Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, celery, season with salt & pepper and sauté until soft, about 3 to 5 minutes.

Add the garlic and cook for another minute while stirring.

Add the rice and stir together to mix.

Add the cumin, thyme, parsley, salt and pepper.

Add liquids:

Carefully add the diced tomatoes and the water.

Cook:

Bring to a boil, lower the heat, cover, and simmer for 15 to 20 minutes, until the rice is done, stirring once or twice. Don’t overcook the rice!