Spanish Rice – An Easy Freezer Meal

I love this Spanish Rice recipe! I remember as a kid, my mom used to make spanish rice all the time…and it was one of my favorite dishes. I just had to recreate it so I could indulge in that yummy flavor once again! There is several twists from the original recipe, but the wonderful taste is still the same.

This dish is so simple, and it can be made on the stove or in the crock pot. I decided to do it on the stove top for this post. It is such a good option for “freezer meals”…for something quick in a pinch. I love my homemade TV Dinners! 😉 What you will need:

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  • 1 tablespoon avocado oil (or other safe cooking oil such as coconut, tallow, lard, etc)
  • 1 lb grass fed beef
  • 1 medium onion (10 oz/240 grams), chopped
  • 1 tablespoon homemade taco seasoning
  • 1 – 16oz bag of frozen bell pepper strips
  • 1 – 28 oz can of organic diced tomatoes
  • 1 cup white or brown rice ( I used organic basmati)
  • 1 to 2 cups of organic frozen spinach (optional but adds a great amount of nutrients without distorting flavor)
  • 1 cup water (more depending on your rice texture preference)

First, add your oil to a good sized pot, and set it on medium heat. A 5 quart sauce pot would probably be best. I used my cast iron chicken roaster, but it was almost too small. To the oil, you will add the burger and begin to brown it.

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Next, dump in your rough chopped onion and stir to combine. I waited until I had a good amount of brown on the burger before I did this. spanish rice 9.21 (5) To that, you want to add the taco seasoning. This starts those yummy smells circulating. Make sure it gets mixed in well. I would recommend you finish cooking the burger until it is completely brown and the onions have started to cook down a bit before moving on. It gives the flavors a bit more time to develop, it seems. spanish rice 9.21 (8) Now, dump in that bag of bell pepper strips and stir, once again. These next few steps are just dump and stirs. lol This is why I said this recipe is so simple. Dump it all in a pot and let it cook…LOVE recipes like that! spanish rice 9.21 (10) Add the tomatoes… spanish rice 9.21 (11) the rice… spanish rice 9.21 (13) and the spinach. spanish rice 9.21 (19) The last thing you have to add is the 1 cup of water. Once all of the ingredients are in and thoroughly combined, bring it to a boil. After boiling, reduce the heat a bit and let it simmer, covered, until the veggies are tender. It only took about 15 minutes or so for me…it may vary for you. After the veggies are tender. Leave the pot on the burner, but turn the burner off. Make sure the lid is still on, and leave it to allow the rice to soak up the remaining liquid. spanish rice 9.21 (21) You can check it in another 15 to 20 minutes or so, and presto…complete! (note: If you are using brown rice, it will take a bit longer to cook. You may want to let it boil a bit longer before removing the heat.) spanish rice 9.21 (23) This recipe makes 6 perfectly balanced servings. (not going to spike anyones blood sugar or cause problems with insulin resistance 😉 ) I use our nifty little pyrex containers to separate it out and freeze. By packaging it individually like this, I am able to do a quick grab out of the freezer in a pinch. They go straight into the toaster oven! (as long as you do not preheat the oven)

Do any of you have a favorite childhood dish that you couldn’t just leave in the past? I think it is so much fun to recreate those special flavors from the past! 😀

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Comments

  1. This sounds really good! I’m always looking for ways to sneak spinach into our meals.

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