Global Animal, Megan Cross

I love Spanish rice but would rarely order it since it is typically made with chicken stock. Luckily, it’s a fairly easy dish to make at home that contains ingredients that are inexpensive and which you might already have in your pantry. This week’s Meat-Free Monday Challenge is a hardy dish that lasts and reheats nicely. Fun fact: Spanish rice isn’t actually from Spain, but is a Mexican dish usually called rice or “arroz.” 

Photo Credit: Megan Cross

I took the zucchini I had left over from last week’s recipe. I switched up the chimichurri marinade by substituting cilantro instead of parsley. I also added jalapeño powder (or add 1/4 t. cayenne) to spice it up A LOT!

Spanish Rice With Roasted Peppers 

  • 1 T. olive oil 
  • 2 C. basmati rice
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced 
  • 4 C. vegetable stock 
  • 1 C. tomato, diced 
  • 1 T. tomato paste
  • 1 can black beans
  • 2 peppers (poblano, jalapeño, bell, pimento etc.), optional 
  • 6 flour tortillas
On med-high heat in a large/deep skillet heat the oil and onions and rice and cook until onions are translucent and rice is browned.
Meanwhile heat your vegetable stock in a small sauce pan. You don’t want to add cold stock to your rice, because it will change the cooking time and could leave you with over-cooked rice.
Once the rice is starting to brown add garlic, stock, tomatoes, tomato paste, beans and roasted peppers (see below). Bring to boil. Reduce to a simmer, cover and cook rice for about 7-9 minutes. Cooking times vary based on your stove-top and your cookware. 
Warm tortilla in a skillet. Add rice and other fillings/toppings such as soyrizo, sour creme, salsa, tofu or tempeh. Roll it up and Enjoy! 
Roasting Peppers 
Pick peppers you like. If using a spicy pepper, like jalapeño or serrano be sure to try a tiny piece as spiciness varies from pepper to pepper. If you don’t like spicy use bell peppers.
You can roast peppers a few ways. I like to roast them over an open flame. Place pepper directly onto flame and rotate frequently until the peppers have blistered and skin is black or charred. The place the pepper in plastic bag to “sweat.” After pepper has cooled remove the skin and seeds and add to rice.
You can also broil the peppers (a bit safer than the open fire method, but not nearly as fun). Arrange peppers under a broiler and rotate frequently until the peppers have blistered and skin is black or charred. The place the pepper in plastic bag to “sweat.” After pepper has cooled remove the skin and seeds and add to rice.

More Megan’s Meat-Free Monday Recipes:

Megan’s Meat Free Monday Recipes: Zucchini With White Bean Puree

Megan’s Meat Free Monday Recipes: Labor Day Panini’s 

Megan’s Meat-Free Monday Recipes: Italian Marinara Sub Sandwich 

Megan’s Meat-Free Mondays Recipes: Smokey Rosemary Popcorn

Megan’s Meat-Free Monday Recipe: Quinoa Bowl With Tahini-Lemon Dressing 

Megan’s Meat-Free Monday Recipes: Spinach Artichoke Dip

Megan’s Meat-Free Monday Recipes: Zesty Orange Seitan 

Megan’s Meat-Free Monday Recipes: Gazpacho

Megan’s Meat-Free Monday Recipes: Potluck Potato Salad

Megan’s Meat-Free Monday Recipes: Super Cookie With Goji Berries 

Megan’s Meat-Free Monday Recipes: Nacho’s With Sour Cream 

Megan’s Meat-Free Monday Recipes: Quinoa With Kale And Fried Garbanzo Beans

Megan’s Meat-Free Monday Recipes: Memorial Day BBQ

Megan’s Meat-Free Monday Recipes: Fennel Seed Scramble With Potatoes

Megan’s Meat-Free Monday Recipes: Carrot Ginger Soup

Megan’s Meat-Free Monday Recipes: Tangy BBQ Tofu

Megan’s Meat-Free Monday Recipes: Zucchini Pasta In Sun-Dried Tomato Sauce

Megan’s Meat-Free Monday: Hearty Black Bean Chili 

Megan’s Meat-Free Monday: Chilaquiles Con Crema

Megan’s Meat-Free Monday: Chocolate Chip Cookies

Megan’s Meat-Free Monday: Guide To Easter

Megan’s Meat-Free Monday: Choco-Choco Muffins

Megan’s Meat-Free Monday: Empanadas With Chipotle Cream

Megan’s Meat-Free Monday: Curried Cauliflower Orzo

Megan’s Meat-Free Monday Edition: Buddha Bowl