I have been craving Spanish rice for a while – and this could not have been easier or more tasty.
I cooked rice with tomato juice rather than water.
I chopped these:
and added them to the cooked rice.
It worked! 😀 I had no idea what I’d find when I looked into the pot after the rice was done. By itself, the rice tasted fabulous cooked with the tomato juice. Adding the peppers and onion turned it into actual Spanish rice flavors I remember from childhood.
1 cup rice
2 cups tomato juice
1 red bell pepper, chopped
1 green bell pepper, chopped
1 red onion, chopped
Bring tomato juice to a boil, add rice. Reduce to simmer, cover and cook for 15 minutes. Add chopped peppers, onion and salt. Enjoy!
What did I do with this deliciousness?
Made protein-rich spicy enchiladas!
It was the first time I’ve ever used red sauce for enchiladas. I added sriracha to it!
For protein, I used two of my white bean quinoa burgers.
Spicy Spanish Enchiladas
4 gluten free wraps
2 white bean quinoa burger patties, halved
2 cups Spanish rice, divided 1/2 cups
1 can vegan enchilada sauce
3 tablespoons sriracha
Place 1/2 cup rice in middle of each wrap. Top with 1/2 burger patty, fold opposite ends in and roll. Pour a small amount enchilada + sriracha sauce in baking dish. Line enchiladas in baking dish, pour remaining sauce over top.
Bake 350 for 30 minutes.
do you prefer red sauce or verde sauce?
What is one of your favorite foods from childhood?