Spanish rice, rice, baby

I’ve always loved trying different cuisines. I had a friend in high school whose grandmother used to make Spanish rice with fajitas — it was absolutely delicious! I’ve made the recipe healthier by ditching the white rice in favor of brown, which has more fiber, keeping you fuller longer. I also use less oil than the usual ¼ cup, but I promise you won’t taste the difference. And finally, I added turmeric* — not only does it have a distinct flavor (somewhat similar to ginger), but it’s also known for its many health benefits. It has anti-inflammatory and cancer-prevention properties, and may even help lower cholesterol. Try out this recipe and let me know what you think!


Karen’s Spanish Rice

Serves: 4

Total time: About an hour, including rice cooking time 












Ingredients:

• 1 cup (uncooked) brown rice
• 2 tablespoons olive oil
• 1 white onion, finely chopped
• 1 red pepper, finely chopped
• ¼ cup water
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 1 teaspoon garlic powder (or 1 garlic clove, minced)
• 1 (8 ounce) can Hunts tomato sauce

Cooking instructions:

1. Cook the brown rice in a pot according to the package instructions. Set aside and cool.
2. In a separate pot, sauté the onion and pepper with the olive oil for about 5 minutes, or until the onion is lightly browned. If you’re using fresh garlic, add it in while the onion and pepper are still sautéing.
3. Add the rice into the mixture and continue to sauté everything.
4. Add the rest of the ingredients (including the garlic powder if you’re using that instead of fresh garlic) and cover. Stir occasionally until all the liquid is incorporated, on a medium to low flame, about 15 minutes.

Nutrition content
Per serving (1/2 cup): 236 calories, 36 g carbohydrate, 8 g fat, 1 g saturated fat, 6.5 g fiber, 4 g protein

*Turmeric tip: You can use turmeric to spice up fish, chicken, or tofu. But for something a little different, add it to sautéed grilled onions or broccoli or a creamy vegetable dip. Mix it into nonfat Greek Yogurt and add salt and pepper to taste. Serve the dip alongside raw carrots, celery, and peppers.

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