We love Spanish Rice at our house. Over the years my recipe has evolved and the newest version is gluten-free. (In the past I had added a can of cream of something soup and that is now off limits. Replacing the ground beef of the past with quinoa is another change I have made recently.) I am never sure how spicy to make it since tastes vary greatly here, but tonight I hit a nice balance, receiving positive comments from the husband who doesn’t like too much spice AND the future son-in-law who can’t ever have too much spice!
Here is my best guess at the recipe that is measured by a “bit of this and a bit of that.” You can adjust to your tastes. It is a large recipe, but we like the leftovers!!
- 3 cups long-grain rice
- 1 cup uncooked quinoa, rinsed
- 1 – 1 ½ cups chopped onion
- ½ - 1 chopped red or yellow pepper
- 1 44fl oz. container V-8 juice with water added to make 8 cups.
- 1 tablespoon beef base
- 1 tsp. Ancho chili powder
- 1 tsp. celery flakes
- 1 tsp oregano
- 1 tablespoon dried parsley or cilantro
- 1 tsp salt
- freshly ground pepper
- grated Mexican blend cheese
Sauté onions and peppers until tender. Add rice to the sauté pan and cook till light golden brown, stirring often to prevent burning. Stir in V-8 juice, beef base and herbs. Stir in rinsed quinoa. Transfer to a baking dish that holds about 4 quarts.
Cover tightly with foil and bake at 400° for about 1 hour and 15 minutes.
Serve in bowls topped with grated Mexican blend cheese.