Spanish Rice Recipe: Canned Green Chilies

This Spanish Rice Recipe is prepared in one pot and uses canned green chilies as just one of the ingredients to add a lot of easy flavors. This homemade vegan side dish is devoured at the table.

Rice is versatile and it never ceases to amaze me at how many combinations of ingredients you can add to make a whole new recipe.

I am throwing my hands up in the air in awe. Another one - right here.

This Easy Spanish Rice recipe came about because I got asked to bring a rice dish to a potluck. Of course, I didn't want to bring something that everyone has had before.

That is challenging when it also has to be something that everyone would eat. It's so nice when your dish is all gone by the end of the party.

It also had to be simple so I could repeat the ingredients in case someone asked how it was made. There are only ten ingredients counting the salt and pepper so you can't beat that.

I used white rice because that seems to please the majority of people in large groups. White rice also lets more of the flavors come through too.

Brown rice would probably need more spices and liquid with a longer cooking time. In fact, I have another Spanish Rice Recipe with Beans that uses brown rice. It is very popular in our house.

Ingredients

• Dairy free butter is the starter for sautéing the fresh vegetable.
• White onion is more tender than yellow onion and stands out well in taste.
• White rice is traditional and cooks perfectly in the skillet with all of the other ingredients.
• Garlic has a pungent flavor but when used sparingly it is delicious.
• Tomatoes are fresh and juicy and add flavor along with texture.
• Vegetable broth adds flavor and the necessary liquid.
• Chili powder is the king of spices for adding heat and flavors.
• Mild green chilis add some great flavor and color - you can also roast green chilis and chop them yourself.
• Salt and pepper are perfect seasonings with 'salty' and spicy tastes and they go together so well.

Spicy and moist nothing extra is needed to make this Spanish rice recipe perfect. You probably have everything in your cupboard and refrigerator right now. Very basic in ingredients but long in flavor.

It keeps really well in the fridge too so you could make it a day ahead and heat in a skillet with a little extra vegetable broth right before packing up for the party.

Canned green chilies

• Canned green chilies are inexpensive and a convenient way to add flavor to food.
• They're good in innumerable types of food such as dips, biscuits, sauces, bean burgers, and on and on. In our case, here, it's Spanish rice.
• The chilies have been washed, roasted, peeled, and canned. You can do this at home too. Either can them or use in recipes within a few days.
• Anaheim chili peppers are often the chili of choice.

Instructions

Take out a large skillet and heat the oil over medium-high heat.

When it reaches the sizzling point place in the diced onion and sauté for about 5 minutes.

Now stir in the uncooked rice and cook another 5 minutes. Some of the rice will turn golden brown. Don't burn the rice so turn it down to medium if you need to.

Add the garlic and cook for another minute and then add the tomatoes and then cook for 2 more minutes.

Next comes the broth, chili powder, and canned green chilies.

Bring to a boil, turn down the heat to a simmer and cover. If you don't have a lid some smaller lids will fit inside and still allow the food to cook. You can also use foil to crimp down around the edges.

Cook 25 to 30 minutes. Test the tenderness of the rice at 25 minutes. It should also still be moist.

Season with salt and pepper.

Additional spice possibilities

To me, it's really hard to follow a recipe without making some small change or addition. In fact, I think everybody does that. It's part of the fun of cooking.

I thought I'd make it easier for you in case you'd like to throw in a little bit of the spices you have in your cupboard. Now, keep in mind not to add too much. You want to enhance the natural flavor not obscure it.

• Turmeric is so good for you that ¼ of a teaspoon is always welcome.
• A ½ teaspoon cumin would also add a mild kick.
• You can switch out the garlic cloves for 1 teaspoon garlic powder.
• A pinch of the herb oregano would be good.
• A little bit of garlic salt would be good too.

Now I have a new side dish to please my family. I go for the whole recipe and freeze any extras for a future lunch.

📋 Recipe