Close
Tweet
Ingredients
| ground cumin: 1 tsp |
| chili powder: 2 tsp |
| salt |
| black pepper |
| chicken broth - low sodium: 3 cups |
| brown rice: 1 1/2 cups |
| onions (chopped): 1 cup (chopped) |
| garlic (minced): 1 tsp (minced) |
| green bell pepper (chopped): 1/4 cup (chopped) |
Spanish Rice OAMC
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
5 serving(s)
Tags
- In a large saucepan bring the broth, rice, onion, garlic and bell peppers to a to a boil.
- Add the rest of the spices to the saucepan and stir.
- Cover; reduce heat to simmer and cook until rice is fluffy and tender (approximately 45 minutes).
- Remove pan from heat and allow the contents to cool.
- Place cooked rice mixture into a 1 gallon freezer bag.
- Gently squeeze out any air then seal the bag.
- Place the filled bag into a 2nd freezer bag and with this printed recipe and seal it.
- Thaw and reheat rice in the microwave.