Update: I’ve been advised by some of my international solar cooking friends that this dish should be titled “Mexican Rice” since this dish does not exist in Spain. So going forward, I will call this by the suggested name. Unfortunately, in the world of Google, the name (URL) of this post cannot be changed without breaking all of the links.
My mother was a wonderful cook. Spanish Rice Pronto is her recipe. I don’t know where she got it or if she just made it up, but it was standard fare at our house. It gets the name “Pronto” because she made it very quickly on the stove top to go with enchiladas or tacos or tamales. She used Minute Rice. Perhaps that is where she got the recipe. Recently I made a batch in the All Season Solar Cooker (ASSC) to go with my Nacho Meatloaf. But I used regular long grain rice and reduced the water because the water won’t evaporate from a solar oven like it does on the stove. Feel free to use any rice you like – just don’t tell my mother.
Spanish Rice Pronto
Spanish Rice Pronto
Prep time
Cook time
Total time
Spanish Rice Pronto is a quick side dish that goes well with Tex-Mex recipes.
Author: Merry Bevill
Recipe type: Side
Cuisine: Tex-Mex
Serves: 4
Ingredients
- 1 med onion, chopped
- ½ green pepper, chopped
- 1 cup rice
- 1 cup water
- 1 tsp salt
- dash of pepper
- ½ tsp chili powder (or more to taste)
- 2 (8 oz) cans of tomato sauce
Instructions
- Pre-heat the solar oven while preparing the recipe.
- Put all ingredients in to a solar safe pot. Cook in the hot solar oven 1 to 1.5 hours until the liquid is absorbed and the rice is tender.
- The amount of time needed to fully cook this recipe will depend on how hot your oven gets. The temperature of a solar oven is affected by many variables including the type of oven being used; the type of cookware being used - dark pot vs shiny pot; the weather - bright & sunny or partly cloudy; and how focused the oven is to the sun.
- My recipe cooked in one hour at an oven temperature of 275° on a sunny day of 90°
Notes
Originally this was a stove top skillet recipe and used 1⅓ cups of Minute Rice and 1½ cups of water. I reduced the water by ½ cup and used regular long grain rice.
If cooking on the stove top, you can saute the onions and peppers in a little bit of oil prior to adding the rest of the ingredients. For the solar oven, I did not do this, I just added the them raw.
The spices added are very mild. Add additional chili powder for a stronger flavor and substitute salsa for part of the tomato sauce for a stronger flavor.
If cooking on the stove top, you can saute the onions and peppers in a little bit of oil prior to adding the rest of the ingredients. For the solar oven, I did not do this, I just added the them raw.
The spices added are very mild. Add additional chili powder for a stronger flavor and substitute salsa for part of the tomato sauce for a stronger flavor.
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Oh, I am so going to tell your Mother! — But, she’ll love you, anyway! Great sounding recipe. Will try it, later this week, but probably use an Arborio rice (one of my favorites, lately). Thanks for sharing — that’s what your mom would do.