Spanish Rice...or lasagna rice, whatever

My Oldest has felt for most of her life that rice is not her favorite thing to eat.  In fact, there have been flat out refusals and tears over rice.  Her tears, not mine.  All I ask is that my kids try a bite of everything I've prepared them for dinner.  If they don't like it, fine, I call it good.  But rice has always been that one thing that I've had to coax and convince my first born to take her bite, and this kid'll almost eat anything.

I am happy to say that we've reached a turning point in the rice saga, and it started with this dish. Spanish rice, the recipe my mom has made since I can remember.  I made it to accompany tacos and portioned out the girls' servings and then waited, breath held for the inevitable I don't like it.  

After the first tentative bite, her eyes lit up.  Then she went for another forkful.  What is this?  My heart jumped in my chest.  Is my child actually voluntarily eating rice?  She was pretty enthusiastic about it, too.

Mom, I love this lasagna rice!

Lasagna rice?....right...lasagna rice.  That's what it's called.

It tastes so good just like lasagna, all tomato-y and flavor-y.

Since this fateful day she has since eaten rice with her chicken tika masala, at our favorite Indian joint and has even had a bite or two of fried rice.  I think we may have had a break through.  Thank you, lasagna rice.


Spanish Rice
1/2 onion, diced
1 small green pepper, diced
2 Tbl Vegetable Oil
1 clove garlic, minced
1 tsp chilli powder
1 quart stewed tomatoes, homemade...you could also go with store bought, I won't judge...much.  You need about 28 oz of tomatoes, give or take, so I don't use the entire quart.
3/4 C. rice, uncooked
1 small can diced green chiles.  I have used both 4 oz and 7 oz
salt and pepper to taste
1 C. water
A couple dashes of hot sauce if you want to sass it up
Shredded cheese to garnish, a mix of cheddar and monterey jack is always nice
cilantro, optional

In large skillet over medium heat, saute onion and green pepper together until softened, about 5 to 10 minutes.  Add garlic and chili powder and cook approximately 1 more minute until fragrant.

Stir in tomatoes, rice, canned chile peppers, water and salt and pepper.  Season this to taste.  About 1/4 tsp to 1/2 tsp salt (I'm a salt lover so I lean towards the 1/2).

Bring this to a  boil and then reduce heat to low.  Let simmer, covered with foil or a lid, 20 minutes or until the rice is tender and most of the liquid has been absorbed.

Serve with a sprinkling of cheese and cilantro and enjoying the awesome lasagna-iness of this rice.


Recipes to try with this dish:

Fish Tacos

Ground Beef Enchiladas

Thanks for reading!

Heather