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Recipe of the Week: Spanish Rice

Side dishes are probably one of the most under appreciated thing in the cooking world, but often the most versatile. Whether cooking for yourself or for your family, a good side dish can last you a couple of meals—which saves you getting back into the kitchen.

One of my favourite side dishes as of late is this healthy and delicious Spanish rice recipe from THUG KITCHEN—which I made last Sunday night. The best thing about this recipe of course is that it’s super easy to prepare, but I was also blown away by how many meals I got out of it.

The night I cooked the rice I used it in burritos, but I was able to use the leftovers and prepare quesadillas, a salad and another round of burritos later in the week. A huge plus for me.

A great make ahead meal for you and your whole family, this Spanish rice recipe is sure to please! Make it tonight and definitely pick up a copy of the THUG KITCHEN cookbook. It’s one of my favs.

Happy Sunday!



Spanish Rice
Makes enough for 4 to 6 as a side or 8 burrito fillings.

1/2 onion, chopped
2 large tomatoes, chopped (about 1 1/4 cups)
3 cloves garlic, minced
1 jalapeno, minced
1 tablespoon tomato paste
2 1/2 cups vegetable broth
2 cups long-grain brown rice
1 1/2 tablespoons olive or grapeseed oil
1/2 teaspoon of sea salt
1 cup corn kernels – frozen is fine
1 cup green peas – frozen is fine
1 tablespoon lime juice
1/4 cup chopped fresh cilantro



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  • Preheat oven to 375F. Grab a 9×13 inch glass or ceramic baking dish.
  • In a blender or food processor, combine the onion, tomatoes, garlic, jalapeno, and tomato paste and let it run in the blender for about 30 seconds. Pour that into a medium saucepan, mix in the broth, and let it come to a simmer over medium heat.
  • While the tomato mixture is heating up, spread the rice over the bottom of the baking dish and drizzle the oil and salt over the top.
  • When the broth mixture is at a gentle simmer, pour it over the rice, stir it up so everything is mixed, then cover tightly with foil and put in the oven. Let this bake for 1 hour. Try not to check on it because every time you do you’ll be letting out precious steam and your rice will be undercooked. Just keep the oven at 375 and you’re all good.
  • After 1 hour, pull out the baking dish and fluff the rice around with a fork so everything is mixed back in. If the rice isn’t all the way cooked, add another 1/4 cup broth or water, cover, and bake it for another 10 minutes or so. Fold in the corn, peas, lime juice and cilantro and mix well. Add a pinch more sea salt if you need it.
  • Serve right away, and enjoy!


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2 Responses
  1. Debra

    When do the corn and peas cook? I have the cookbook and made the recipe tonight, but if you follow the steps, you have frozen corn and peas stirred into the cooked rice… Thanks.

    1. Hi Debra,
      The frozen peas and corn cook when they are stirred into the hot rice. It doesn’t take long to cook them. If they sit in the rice for a few minutes they will be warmed through.