Spanish Rice on the Wild Side
This dish is not one for the husband who is not a big fan of wild rice, but I LOVE it! If I make some for myself, I always have to make a different side dish for him. I especially love wild rice to compliment, well I was going to say chicken or turkey, but as I was typing I realized I could eat it with any kind of meat dish! Getting a little late start today as we went and got the supplies needed to start our kitchen project now that the weather is more favorable for painting, oh yes, there is a God!
- 1 can (15 oz) whole tomatoes with their juice
- Olive oil
- ⅓ cup chopped sweet onion
- ¼ cup chopped bell pepper
- 1 medium stalk of celery, chopped
- ⅔ cup wild rice, uncooked
- 1 teas low sodium beef bouillon granules
- Drain tomatoes, reserving juice, and chop coarsely; add enough water to the juice to measure 1-1/4 cups.
- Lightly coat the bottom a skillet with olive oil over medium-high heat; when hot, saute the onions, peppers and celery until almost tender.
- Wash rice in 3 different batches of hot water, draining well after each bath.
- Add rice and remaining ingredients to the veggies, bring to a boil, cover and reduce heat to simmer.
- Cook rice for about 1 hour or until rice is tender and liquid is absorbed.
Hope you enjoy………I’m outta here! Have a nice weekend and will try to get something in tomorrow, but no promises!