Roasted Vegetable Spanish Rice

By • April 29, 2011 • 20 Comments

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Author Notes: We had an embarrassment of riches in terms of roma tomatoes, and we needed something with rice to serve with tacos and black bean refried beans. Most Spanish Rice variations seem very sweet, and that just didn't fit with the two salsas we were also serving, a limey pico de gallo and cottagegourmet's other-worldly roasted tomatillo salsa (http://www.food52.com/recipes/6443_roasted_tomatillo_salsa). So we got inventive . . .

This is definitely not sweet. It has deep layers of flavor from the roasted tomatoes and scallions, and you control the heat in the final analysis.
boulangere

Serves 4

  • 6 roma tomatoes, trimmed and quartered lengthwise
  • 12 scallions, trimmed, greens removed and saved
  • 1 teaspoon chipotle chile powder
  • Salt & pepper
  • Canola oil
  • Canola oil
  • 1 cup basmati rice
  • 3 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 2 cups chicken or vegetable stock
  • Juice of 2 limes
  • 1/4 cup chopped cilantro leaves and stems
  • Salt & pepper to taste
  • Additional chipotle powder as needed
  1. Preheat oven to 375 degrees.
  2. In a mixing bowl, toss together tomatoes, some canola oil, chipotle powder, salt and pepper. Spread out on a baking sheet lined with parchment. Place in oven and roast for 15 minutes. While tomatoes are roasting, trim scallions of root ends and green ends. Slice green ends 1/4" dice on the bias and set aside for garnish at the end. Cut white parts of scallions into 2" lengths. In same bowl as tomatoes, toss with canola oil, salt and pepper. When timer sounds, add scallions to baking sheet of tomatoes. Roast both tomatoes and scallions for 15 minutes more. Tomatoes and scallions should be roasted to a deep, deep almost charred color. Remove from oven and set aside.
  3. While tomatoes and scallions are roasting, begin cooking rice. Film the bottom of a wide-bottomed pot with canola oil to 1/4" depth. When oil shimmers signifying that it's hot, add rice, garlic, cumin, and coriander. Stir to coat all grains of rice with oil and cook until garlic and spices are very fragrant. Add stock and bring to a boil. Reduce heat to low, cover pot, and cook rice until most of the liquid has been absorbed, about 18 minutes.
  4. When rice is almost done, gently stir in roasted tomatoes and scallions and any remaining juices, lime juice and cilantro. Season mixture to taste with salt and pepper, and if you want to turn up the heat, additional chipotle powder. Cover pot and steam for 5 minutes more.
  5. Serve with tacos, with burritos, or even cool and add to a taco salad. Garnish with sliced green scallion tops.
Jump to Comments (20)

Tags: cilantro, lime, roast, roast, Spanish

Comments (20) Questions (0)

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12 months ago Cyndee Blenkush

on a quest to find the 'perfect' Spanish Rice recipe -- will try this one tonight, sounds like it is a real winner already!

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about 1 year ago Pat in SoCal

Yes! This was really excellent. Aside from using a variety of tomatoes from the garden I didn't change a thing...and that's not like me. I'm seeing it in my breakfast future.

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almost 2 years ago JessieBeeley

This recipe is great! I make it with brown rice and it comes out wonderfully! I often make this with Diane Kennedy's Carnitas and it is a perfect accompaniment!

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over 2 years ago Panfusine

Looking fwd to making this for dinner tonite!

Dscn2212

over 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, I hope you enjoy it!

3-bizcard

about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I never saw this before, wonderful I love spanish rice. The picture is gorgeous!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, thank you! It was born of necessity, as I just don't like sweet Spanish rice.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I would eat this with a poached egg, love egg and rice. Of course I would eat it with anything but egg would be fantastic,

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh, would it ever! Eggs are on my mind a lot lately, too.

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Its what I had for dinner tonight, zucchini, tomato and herb frittata and salad. Runny eggs and rice oh they are the best.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Leftovers with eggs would make a great breakfast. Thank you - I really hadn't thought of taking it in that direction. Take a look at Whole Foods' latest contest with summer squash and enter your idea: http://rockville.wholefoodsmarketcooking...

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

thank you I never knew whole foods had contests.

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about 3 years ago LoisonMaui

I made this recipe and found it to be out of this world scrumptous. I had large roma tomatoes so I actually cut them in 1/16 size. This is a real keeper as my father-in-law used to say when we were fishing!

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

As for size, whatever works. So very glad you all liked it - I can only imagine how great it was with fresh, fresh fish!

Me

over 3 years ago wssmom

I have everything on hand for this YAY can't wait

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I hope you like it even a fraction as much as my daughter - see below - does.

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over 3 years ago Chef Rick

I love everything in this recipe and I can't wait to make it! All of the spices sound like they will add a perfect balance for this rice!!!! YUMMY!

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I hope you enjoy it.

Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm guessing that means good.

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over 3 years ago LydiaPW

FAN-F**KING-TASTIC!