The month of February is filled with a focus on love. I am blessed with an amazing husband! He is a great father, he is responsible for making our family tough and outdoorsy, but there is another side to this guy….. he can cook!!!
On this Fresh Friday, I am so excited to share our family’s favorite Spanish Rice recipe with you. I can not take credit for this recipe because wonderful husband has worked hard changing this recipe over to vegan. I love that our family thrives on a plant-based diet. Mexican food has always been our favorite. Potato tacos have replaced carne asada, cheesy lard beans have been traded for clean organic home-made refried beans, and traditional rice heavy laden with chicken stock has transformed into this vegan savory rice.
- 4 cubes Not-Chick’n Broth Seasoning
- 8 cups water
- 1 tablespoon Better Than Bouillon Vegetable
- 2 small cans (7 ounces) El Pato Tomato Sauce ( Mexican Style Hot)
- 4 cups Jasmine rice
- 1 large onion diced
- 3 cloves garlic diced
- cumin to taste
- chili seasoning to taste
- salt to taste
- coconut oil
Begin by preparing water with broth seasoning and bouillon in a medium size pan, bring to a boil, and turn it off.
Brown 4 cups of rice in a large pot with coconut oil. (cover pan with oil 1/8”) Add onion and garlic. Cook for two minutes, add two small cans of El Pato Tomato Sauce, stir well and cook for 3 minutes. (careful not to burn)
Add the 8 cups of water mixture to the rice, while waiting for water to boil add seasonings.
Once it boils, BRING IT TO A SIMMER, and cover for 22 minutes. NO PEEKING! (the trick is getting the simmer right, not too high or too low)
After 22 minutes, turn off the heat, and let it sit for 5 minutes. ENJOY! Our family loves when their Dad makes rice because they love leftovers.
Have a wonderful healthy weekend, spoil yourself and your family with fresh real food!