Spanish Rice

Sharon's Healthy Recipes

Spanish rice is one of those hearty, healthy dishes that’s good on a fall evening. Serve with a tossed green salad and fruit for a wholesome meal.


2 tbs organic coconut oil or ollive oil
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped celery
1 medium carrot, chopped
1/2 of a red pepper, chopped
1- 28 oz can organic chunky tomato sauce
1/2 tsp basil
1/2 tsp oregano
3 tsp chili powder
1 tsp sea salt
2 cups cooked brown basmati rice

No of Servings: 6


Sauté onions and garlic in oil. Add celery, carrot, pepper and spices and sauté a few more minutes until vegetables are soft. Add tomato sauce and rice. Simmer for about twenty minutes until hot and bubbly. For variations: Brown 1 lb of ground turkey or beef and add with onions and garlic. Proceed as above. A can of drained pinto beans or black beans can also be added. Mixture can be placed in a casserole dish, topped with grated cheese and baked at 350 degrees for thirty minutes.


Coconut oil is the oil of choice for cooking. It is now readily available in health food stores. I use organically grown vegetables. Brown basmati rice has a wonderfully fragrant aroma when cooking. To cook brown rice, I place 1 cup of rice in a bowl and cover with water and let the mixture soak for several hours before cooking. When ready to cook, drain the rice. Bring 2 cups of water to a boil with 1/2 tsp salt added to the water. Add the drained rice, stir briefly. Turn heat down to simmer. Place a lid on the pan and allow the rice to simmer for 45 minutes.

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