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Spanish Rice Bar

One of the great things about this recipe is that it's full of flavor, but it's entirely family friendly. No need to worry about spiciness for the kids, - or grandpa as it may be! Using only a small amount of Mild Chili Powder and Black Pepper along with both Sweet and Smoked Paprika, I was able to craft a full-flavored, highly nutritious Spanish Rice Bar without the threat of any 'burn.'
Course Main Dish
Cuisine Mexican
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 12 portions

Ingredients

Spanish Rice

  • 2 Tablespoons olive oil Extra Virgin
  • 1 whole Yellow or Sweet Onion chopped fine
  • 6 cloves Fresh Garlic minced
  • 1/2 of a Red Sweet Pepper rinsed and chopped small
  • 1/2 of a Green Pepper rinsed and chopped small
  • 1 small can Tomato Paste
  • 5 cups Brown Jasmine Rice
  • 4 Tablespoons Butter divided for toasting rice
  • 8 cups Chicken Broth
  • 2 cups Water
  • 1/2 large Fresh Lemon juiced
  • 2 teaspoons Mild Chili Powder
  • 1 teaspoon Dried Leaf Oregano
  • 1 teaspoon dried Leaf Thyme
  • 2 teaspoons Cumin
  • 2 teaspoons Salt
  • 1 teaspoon gound Black Pepper

Southwest Seasoned Ground Meat

  • 2 sprays Pan Spray enough to lightly cover bottom of skillet
  • 2 whole Yellow or Sweet Onions chopped medium small
  • 8 cloves Fresh Garlic minced
  • 1 Tablespoon Sweet Paprika
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Cumin
  • 1 teaspoon Dried Leaf Oregano
  • 4 pounds Fresh Ground Pork or Beef, or combination of the two
  • 4 teaspoons Salt
  • 1 teaspoon Ground Black Pepper

Additional Bar Items

  • 3 cans Trader Joe's canned Cuban Black Beans heated, and drained
  • 2 bags Frozen Cut Sweet Corn heated
  • 2 12 oz. bags Grated Mexican Mix Cheese
  • 2 bags Cut Lettuce Mix or equal amount chopped Lettuce I used a Butter-leaf and Radicchio combo, but any will do.
  • 2 pints Heirloom or Grape Tomatoes halved and seasoned with a couple shakes garlic powder and a dash of black pepper
  • 4 small Fresh Limes sliced into small wedges
  • 1 cup Fresh Cilantro Leaves torn and lightly chopped
  • 1 cup Raw Pumpkin Seeds
  • 4 Fresh Avocados diced large just before serving

Suggested Condiments

  • 2 bottles Freshest Home-style Ranch Dressing

Instructions

  1. I find it helpful to grab all my ingredients before I get started, that way I know I have everything on hand or if I need to make an adjustment to my recipe. Gather and prepare your ingredients, chopping onions and peppers, mincing garlic, and juicing half a lemon as listed above.
  2. Divide and place cut Lettuce and Grated Mexican Mix Cheese in containers or dishes. Set aside in frig until ready to serve.
  3. Prepare Tomatoes, Limes, and Fresh Cilantro as listed. Divide all, as well as Raw Pumpkin Seeds, and place in containers or dishes. Set aside until ready to serve.
  4. Beginning Spanish Rice, add Olive Oil, chopped Onions, Red Sweet Pepper, and Green Pepper to a heavy 5-6 quart, tight-lidded pan. Set to medium heat and begin to saute the aromatic vegetables.
  5. In a separate large heavy-bottomed skillet, add half the Butter, and half the Brown Rice to begin toasting. Watch carefully and continuously stir to avoid burning the kernels. Remove toasted Rice to a bowl and repeat the process with the second half of Rice. Remove the second batch of toasted Rice adding it to the first batch.
  6. In the first pan, as vegetables begin to brown, add the Chili Powder, Oregano, Thyme, and Cumin, and give them a good stir. Add Tomato Paste to brown a bit in the oil and veggies for about 3 minutes This caramelizes the natural sugars in the paste, giving depth and complexity to the finished Spanish Rice that it wouldn't have otherwise. Now add Chicken Broth, Water, Salt, and Pepper, giving a stir to blend
  7. Add all the Toasted Brown Rice to the prepared, seasoned liquid. Stir again and bring to a simmer. Place lid tightly on the pan and set a timer for 45 minutes. Cook Rice at a low simmer without lifting the lid. Check Rice at 45 minutes and decide if it needs a touch more water to cook fully. Brown Rice should have a slight nutty chew. Continue to cook until done, taking just another 5 minutes. Do not overcook. Set aside to rest off of heat, but still covered for 15 minutes.
  8. While Rice is cooking, making sure no Rice kernels remain in the skillet used to toast Rice, - begin the Southwest Seasoned Meat by lightly spraying skillet with Pan Spray. Add Onions and Garlic and begin to saute. Add Sweet Paprika, Smoked Paprika, Cumin. and Oregano. Add Ground Meat, Salt and Pepper. Begin to brown, breaking up meat to medium-small chunky bits.
  9. When meat is fully browned, simply ladle off excess fat from the meat and discard fat.
  10. While Meat is cooking, heat both Cut Corn and Black Beans separately, either in the microwave or in a saucepan on the stove. Divide cooked and heated Spanish Rice, Southwest Seasoned Ground Meat, Cut Corn, and Black Beans as needed in containers or dishes. They are ready now for delivery and or serving your family.
  11. Pictured: The shared portion of the meal set up and labeled in foil pans for the recipient's ease. No need for washing and returning dishes! Avocadoes saved for cutting just before serving.
  12. Pictured: The meal all bagged up and ready to hand off to our friends. Plus, -a carton of fresh farm eggs, of course! You get a meal from a hobby farmer's wife, you're likely to be gifted eggs to boot. I never got our family's portion pictured at the table in serving dishes. Honestly, I was too tired! The family just went for it from the kitchen!

Recipe Notes

I served a Fruit Salad along with the meal, a dessert you might say. It was heavily inspired by the Winter Fruit Salad I found on Pinterest over at Julia's Album https://juliasalbum.com/winter-fruit-salad-with-maple-lime-dressing/ I added a few Blueberries and Red Seedless Grapes we had on hand, and although I had them, I forgot to throw in the Cranberries! So bummed! At any rate, it was a perfect, delicious match for the Spanish Rice Bar.