Spanish Fried Rice
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Serves/Makes: 5
Ready in: < 30 minutes
- 1 tablespoon olive oil, divided
- 4 cups plain cooked white rice
- 1/8 teaspoon crushed saffron
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 2 cloves garlic, crushed
- 1/4 cup no-salt-added tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 dash cayenne pepper
- 1 can (14.5 ounce size) no-salt-added diced tomatoes, drained
Heat half the oil in a large non-stick skillet over medium heat. Add the cooked rice and crushed saffron. Cook, stirring constantly, for 3-4 minutes. Remove the rice from the skillet and set aside. Heat the remaining oil in the skillet and turn the heat to medium-high. Add the onion, celery, green pepper, red pepper, and garlic. Cook, stirring, for 2-3 minutes or until the vegetables are tender. Stir the tomato sauce, chili powder, sugar, salt, cayenne, and tomatoes into the skillet. Cook, stirring often, for 2 more minutes. Stir the rice back into the skillet. Cook, stirring, for 2 minutes or until mixed and heated through.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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