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Spanish Rice
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From our Spring 2014 issue of Graze magazine. Spanish Rice is easy to prepare and works well as a side or as a hearty entrée when combined with a protein such as tofu, chicken or Outpost’s Own homemade chorizo sausages.
makes 8 cups


4 cups raw, white or brown basmati rice
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/2 cup red onion, chopped
2 teaspoons garlic, chopped
2 tablespoons canola oil
2/3 cups garlic stuffed olives, cut in half
2/3 cups black olives, sliced
2/3 cups tomato juice
1 14.5-ounce can tomato puree
1 14.5-ounce can diced tomatoes
1 1/3 tablespoons ground cumin
1 1/3 tablespoons chili powder
1 1/2 teaspoons salt
2 teaspoons dried oregano
2 teaspoons ground coriander
3 1/2 tablespoons red wine vinegar

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Spanish Rice
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Cook rice in salted water until tender. Cool.
  2. While rice is cooking, heat canola in large sauté pan and sauté peppers, onion and garlic until vegetables begin to soften. Add cumin, chili, salt, oregano, and coriander and sauté for an additional 10 minutes.
  3. Add remaining ingredients, including rice and simmer for 15 minutes to combine flavors and thicken the sauce.

Per serving: 232 calories, 4g fat, 46g carbohydrates, g protein, 452mg sodium, 8g fiber

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