I grew up with a dish called Spanish rice. Usually, it included a few peas, a tomato base and a LOT of rice. I have added a little ZIP to the spices and this version definitely has a higher ratio of vegetables to rice. Spanish rice can be a side dish or a main dish. And, if you want to make this dish even easier, replace the spices with just two teaspoons of chili powder.
Tip: Pancetta, or Italian bacon, comes from the pork belly just like American bacon but it is not smoked like American bacon. Feel free to swap out bacon for this recipe... you only need a little, 2-3 slices fried and crumbled over the top.
- Olive oil - 1 tablespoon
- Rice - 1 cup, long grain, brown
- Stock - 2 1/2 cups, vegetable or chicken stock
- Fire roasted crushed tomatoes - 1 can or 14 ounces
- Red kidney beans - 1 can, rinsed and drained
- Ancho pepper spice - 1 teaspoon
- Aleppo pepper - 1/2 teaspoon
- Cayenne pepper - 1/4 teaspoon
- Paprika - 1/2 teaspoon
- Cumin - 1/2 teaspoon
- Mexican oregano - 1/2 teaspoon
- Olive oil - 2-3 tablespoons
- Mushrooms - 8 ounces, cleaned and sliced
- Onion - 1 small or 1/2 large, peeled and diced small
- Sweet pepper - 1 large, green, medium dice
- Garlic - 2 cloves, finely minced
- Salt - 1 1/2 teaspoons
- Lime - 1/2
- Cilantro - Garnish
- Pancetta (optional) - 2 ounces, fried in pan and chopped into small pieces
- Pre-heat oven to 375 degrees F.
- Rub olive oil over the inside of a large casserole pan.
- To the casserole pan, add rice, stock, tomatoes, kidney beans and spices and salt.
- In a caste iron pan add 2-3 tablespoons of olive oil, turn burner to high and add sliced mushrooms. Stir while the mushrooms are browning, when they are slightly brown, reduce heat to medium and add onion, pepper and garlic. When the vegetables have softened, add to casserole.
- Cover and bake for 1 hour. Uncover and back until rice has softened, another 15 to 20 minutes.
- Squeeze 1/2 lime over the top and sprinkle with cilantro and toasted pancetta (optional).