Betsy’s No Garlic Spanish Sunset Rice

By Betsy Vail 06/13/15

Ingredients:

• 2 c rice, white
• 14.5 oz. chicken broth
• ½ c bell pepper, diced (multiple colors)
• ½ c onion, diced
• 1½ c salsa* (I used the Herdez brand)
• ½ c peas
• ½ c corn
• 2 Tbs olive oil
• 2 Tbs butter (to balance flavors)
• 1 tsp chili powder*
• 1 tsp onion powder
• 1 tsp ground cumin
• ¾ tsp salt
• ¼ tsp sweet paprika
• additional water if needed
• cilantro (optional, and for garnish)
• Spanish green olives with pimento, sliced for garnish (optional)

* Garlic alert. Choose your product wisely. 

Directions:

1. In a large sauce pot, heat the onions and peppers in olive oil on medium heat until the onions are translucent.
2. Add the rice and stir frequently until the rice begins to brown.
3. Stir in the broth, salsa, peas, corn, butter, and spices. 
4. Cover and allow to simmer for about 15-20 minutes or until the liquid is absorbed and the rice is tender. 
5. Taste the rice for doneness, and add more water if needed. Adjust spices to taste. 

Imagine delicious dining along the Spanish coast at sunset on a terrace overlooking the gently rolling ocean, gazing into the flashing eyes of your beloved caballero (or señorita). Taste the moment and enjoy!

Yum