Spanish Rice

One of the things I miss about tomatoes is Spanish rice.  I love it with a taco, alone or on a flip flop.   I also love Paella (a Spanish rice).  So here is my tomatoless version.  It is perfect as a mexican side or as a base for a beautiful paella.


  • 1 cup or arborio rice
  • 3 cups of chicken or vegetable stock
  • 2 Tablespoons of olive oil
  • 1/2 cup of chopped yellow onion
  • 2 cloves of chopped garlic
  • 1/4 teaspoon of saffron
  • 1/4 cup of dry white wine
  • 4 Tablespoons of NSF mock tomato paste
  • 1/2 a juiced lime {lemon for seafood paella}
  • 1/4 teaspoon of lime zest { lemon for seafood paella}
  • 1/4 cup of chopped cilantro {parsley for paella}
  • 1/8 a teaspoon white pepper
  • Salt and cracked black pepper to taste



  1. Put the stock in a small saucepan over medium heat to warm.  The rice will cook faster with a hot stock.
  2. Heat a large skillet over medium high heat.  When warm, add the dry rice and lightly toast.
  3. Add the olive oil, onion and saute the onion for 2 minutes.  Add the garlic for 1 minute.  Deglaze with the wine.
  4. Add the mock tomato paste and saffron and stir.
  5. Begin adding the warm stock 1/4 cup at a time, stirring constantly.  It will take about 10 minutes to incorporate all the stock.  Add the white pepper, lightly salt and add a few cracks or black pepper. Continue incorporating stock.
  6. When the rice is tender add the citrus zest,  juice and stir for 2 minutes.
  7. Add the parsley, salt and pepper to taste … then serve.


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