Kicked Up Spanish Rice is a quick and easy meal for those very busy days! On some days around here I like to be in and out of my kitchen (I know, hard to believe) as fast as possible, so I can enjoy some extra family time and yesterday was just one of those days. With two grandsons playing football this year and they both have different practice times (back to back), and my husband’s work schedule, I don’t always have time for a gourmet meal. I was in and out of the kitchen in less twenty minutes (20) with this Kicked Up Spanish Rice recipe. It was a spicy (said like the little dog on those commercials) kind of night round here.
Ok, now I’ve done it – I can see my grandchildren running around like a little Chihuahua with their tiny little tails wagging. I’m actually laughing out loud at the visual in my mind. Someone cue in some music, please!
Now that I’ve shaken off that visual (maybe), this Kicked Up Spanish Rice is going to spice up the entire family and keep their flames burning. For me and my granddaughter Autumn, it can’t be too spicy, we’re in love with all and any hot peppers. In just a few days I’ll be picking the habanero peppers growing in our little garden out back. Yum, I can’t wait to spice her up again.
Add some spicy heat to your family’s day with this Kicked Up Spanish Rice and keep them all breathing a little fire. It’s a fantastic quick and easy meal for those hectic busy work and school days.
- 1 package – Brown Rice – cooked according to package*
- 1 package – Chipotle Chorizo Chicken Sausage** these are fully cooked already
- 2 tbsp. – Coconut Oil
- 1 small – Onion – chopped
- 1 – Green Bell Pepper – chopped
- 2 – Cloves Garlic - minced
- 2 tbsp. – Hot Peppers – fresh**
- ½ tsp – Paprika
- 1 tsp – Cumin
- 2 tbsp. – Tomato Paste
- 1 ½ cups – Chicken Broth
- 1 – Tomato – diced
- Salt and Pepper to taste
- Cook rice according to package, but shorten boiling time to 8 minutes. While rice is boiling, re-heat sausage on griddle pan for 5 minutes.
- While rice is boiling and sausage cooking/reheating, sauté in coconut oil – onion, bell pepper, garlic, and hot peppers, on med/low for 5 minutes. Slice sausage on an angle and add to onion mixture, then add seasoning, tomato paste, chicken broth, and diced tomato to mixture. Heat through for about 5 minutes on low.
- Drain rice and add to mixture and continue cooking on low for 3 to 5 minutes, until liquid is absorbed by the rice. Serve with a side salad of fresh greens with a little vinegar and oil dressing. Dinner is served.
- Add some spicy heat to your family’s day with this Kicked Up Spanish Rice and keep them all breathing a little fire. It’s a fantastic quick and easy meal for those hectic busy work and school days.
*For brown rice I use instant and for the chicken sausage I use All Natural alfresco. **I had a variety of hot peppers jarred up from last season, but you can use dried or any other kind of pepper you’d like.
What’s good about this Kicked Up Spanish Rice recipe, beside the fantastic taste? You can tone it down for those non-spice lovers (as Autumn says with her left hand on her hip and right hand in the air waving her finger, “the ones that can’t hang with the heat”), you can tone it down by adding less hot peppers, or none at all. Either way, you’ve got dinner done in a hot or non-hot flash! Throw caution to the wind and a little spice to heat up theirs life’s with this Kicked UP Spanish Rice tonight. Hail to all the hot pepper lovers in your life.
From my kitchen to yours,