A paella-like Spanish rice to complement our Mexican dinner’s chicken enchiladas.

sriceHere at the October Country Inn, Mexican night is one of our favorite internationally themed dinners.  Edie and I are both from southern California, and we dearly love living in the Woodstock and Killington area of Vermont, but we really miss the good Mexican food that is so readily available in southern California.  So when we cook our Mexican meal for our guests, we always make sure there’s going to be plenty of leftovers for ourselves.

This particular Spanish rice recipe is very tasty.  It’s colorful and tangy without being spicy. To serve about 6 persons, collect the following ingredients:

  • 1/4 cup of extra-virgin olive oil
  • 1 medium onion, diced
  • 1/2 green pepper, seeded and diced
  • 2 cloves of garlic, minced
  • 4 plumb tomatoes, seeded, cored and diced
  • 1 cup of rice (we use Uncle Ben’s)
  • 1 teaspoon of chili powder
  • 2 cups of water
  • salt and pepper to taste
Onion, green pepper, and tomato diced and ready to go.

Onion, green pepper, and tomato diced and ready to go.

Saute the onions, green peppers, and garlic in the olive oil.  To dice the tomatoes, slice off the top enough to expose the seeded core.  Slice the tomato in half lengthwise.  Scoop out the core and the seeds with a spoon.  Dice the remaining meat and skin.  Place the water in a pot and bring to a boil.  Add everything to the pot and return to a boil.  Cover the pot and simmer on low heat for about 20 minutes or until all of the free-standing water in the pot has been absorbed.  Season and fluff and serve while hot.  Ole!