Hi y’all! 

I hope everyone has been having a great week and if you are anything like me you are looking forward to the weekend! This week we have transitioned in the fall season here at the store and it has been nothing less than busy as always. We have been quite the busy bees with trying to keep up on the store and starting to get ready for our upcoming shows this fall and winter.

I am not even going to lie to you the other night I was looking on my Pinterest account and a lot of my friends and followers were pinning Spanish rice. So, I thought why not share my recipe since it is trending in my little tiny circle of Pinterest? 

I have been making my spanish rice for about 3 or 4 years now. my mom taught me it one  night when I was home from college and I have been making it ever since. I am not sure entirely where my mom got it from but I have modified a lot since then and played with to feed the taste that I want to come out of it! I have made it with vegetable broth, beef broth and chicken broth depending on what I am making with it. No, it’s not a fall or winter recipe per say but it is a great one that can become a simple staple in your meals (and maybe even get kids to eat some of the tomatoes and green chilis that are in there!).

Spanish Rice: 
2 Tbsp Coconut Oil 
1 tsp of Dehydrated onion (minced) or use about 1/4 cup of diced onion
1/2 tsp Roasted Granulated Garlic  or use 1 clove of garlic
2 cups Rice (you can use brown rice just remember to add more liquid and the cooking time is longer) 
Either 1/2 – 3/4 of a can of Rotel or take about a half of a tomato chopped and a small can of green chili and add in. 
3 cup of Broth (for this particular recipe I used a vegetable broth but you can use chicken or beef) 
1 tsp Taco Seasoning

Melt your coconut oil in your sauce pan over medium heat. When the oil is ready pour rice in stir until all the rice is coated then let it continue to cook for about 5 minutes until it turn brown (look at the pictures above for a difference). 

Add in your onion and garlic and let that stir around with the rice for about a minute and a half to 2 minutes. then add in your rotel or tomato and green chilis. Let those simmer and fry down a little for about 1 minute. Take your broth and and into rice mixture.

Cover and let your rice come to a boil and then turn your burner down onto a low medium heat and let it simmer until the water is gone. Make sure to stir occasionally to ensure that the bottom rice doesn’t burn. You might have to add up to another cup of water to get the rice completely done! 

When your rice is almost done add your taco seasoning. Stir and let sit with the cover on for about 5 minutes. Serve with vegetables or it is great with the white sauce enchiladas (hint you can make them with ground beef and use beef broth in your rice!). It is also great with taco night or just to have around for a fast lunch. If you add a little bit of salsa to it after it has been cooked it is great! (especially mango salsa!) 

This Spanish rice is super easy to make and the beautiful thing about it is that it is so versatile and it can easily be vegan/vegetarian or if you have a person who loves meat make it with the beef or chicken broth. It makes enough to serve quite about 6 people (If you aren’t me and eat a normal size portion of it!). We love it, especially when I mix in about 1/4 cup of cheese into it to give it a little extra yumminess. 

I am also going to promote a little something here it is not necessarily a particular product from a brand it is a product in general (I am not getting paid either so this is completely my own thing!).

In our store we carry a powdered soup base that is Non-GMO and gluten free and it makes about 30 cups of broth compared to buying already made broth that to me smells badly. It has a long shelf even after being opened and is shelf stable so you don’t have to put it in the fridge either! I take out what I need and mix it in with hot water (about 2 tsp to one cup of liquid). For example in this recipe I needed 3 cups of broth, so I used 6 tsp of the powdered broth and mixed it with hot water from my faucet. The one thing I think I love the most is that I can always have it on hand. I use my chicken one the most but the beef one is good in roasts mixed with a little garlic and cardamom! It also saves you money too! You can find bouillon cubes too which work great!

Don’t forget to follow me on Twitter (@Not2ShabbyGabby), Pinterest (@NotTooShabbyGabby), Instagram (@NotShabbyGabby) and Facebook to stay up to date on all my recipes and adventures! 

I hope you have a blessed and great weekend! 

Deliciously, 
Gabby 

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