Spanish Rice


  • 1-28 oz. can whole tomatoes, preferably San Marzano

  • 3 cups water

  • 2 cups brown rice

  • 1 cup sweet onion, chopped

  • 1/2 cup cilantro, finely chopped

  • 4 tablespoons extra virgin olive oil

  • 3 tablespoons lime juice, freshly squeezed

  • 2 tablespoons fresh garlic, finely chopped

  • 1 tablespoon serrano pepper, finely chopped

  • 1 tablespoon ground cumin

  • 2 teaspoons oregano


  • Puree tomatoes and onions in a food processor.

  • Heat olive oil in a dutch oven at medium heat.

  • Add rice and saute for about 4-5 minutes. Add Serrano pepper and garlic, saute another minute.

  • Add tomato and onion puree, cook about 2 minutes.

  • Add cumin, oregano and salt. Add water and bring to a boil, then reduce to simmer.

  • Put a lid on it and cook about 40-45 minutes until tender.

  • Sprinkle with lime juice and cilantro and fluff with a fork.

Dirk FucikSide Dishes