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Fall Cookbook: Spanish Rice

Spanish Rice with Fort Worth fall flavor
Spanish Rice with Fort Worth fall flavor
Erin McClure

Spanish rice is delicious, and simple to make. This recipe contains tomatoes, which are available at local farmers markets during the summer and fall in north Texas. The dish complements a variety of others which can be made from seasonal ingredients. Some examples include grass-fed meat or cheese stuffed roasted peppers, leafy green salads, or simply topped with a favorite cheese or legume.

Spanish rice works well with meat containing, or vegetarian meals. The recipe can be made vegan, by simply substituting olive oil for butter. The dish is also gluten-free. However, it is recommended for the labels of each ingredient to be checked for possible gluten contamination warnings.

Lemon balm and paprika are the herb and spice used to flavor this version of Spanish rice. Lemon balm is easy to grow in north Texas. Once fall arrives, the herb thrives and the leaves can be harvested as needed year round. Paprika can be found for sale in bulk at Central Market, and Whole Foods.

This recipe makes approximately 10 cups of cooked rice. A large batch of prepared rice can be used as a base to create many meals in the days ahead. Try Spanish rice with eggs in the morning for breakfast, or heat it up with some black beans for a delicious vegetarian dinner.

Spanish Rice

Serves 10-12


2 lb brown long grain rice, Texas grown, and or organic if possible

3 tablespoon butter or olive oil

1 red onion, diced

1 cup cherry tomato, quartered

4 tablespoons paprika

2 cups lemon balm leaves

1 tablespoon sea salt

3 quart size pot


Prepare onions, tomato

Rinse lemon balm, remove leaves, discard stems

Heat pot to low-medium

Melt butter

Add onions, tomato

Cook a few minutes, stirring

Add paprika, mix well

Add rice, toss to cover with mixture

Add 10 cups water, stir

Add lemon balm, stir

Heat to boil

Lower heat, cover

Simmer 45-55 minutes



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