Meatless Monday: Spanish Rice

This is a tiny bit of false advertisement. I’m going to give you two recipes because when I made my Spanish Rice, I also added some chicken thighs with it too. It tasted amazing! Mila loved it as well.

So Mila and I LOVE different types of food. Last week, with Cinco de Mayo, we made different Mexican food and this Spanish Rice dish. I will admit, we did order out for Cinco de Mayo, which was…. interesting to say the least. Turns out, you should call waaaaay beforehand when ordering Mexican on Cinco de Mayo, during a worldwide pandemic. Who would’ve known?

Anyways, so this recipe was given to me a couple weeks ago and I figured I’d try it. I love recipes that are easy to make and that are tasty. It’s something I could throw together and walk away from while attending Mila’s daily dinner crisis. This recipe would have worked great without the chicken thighs I added, they needed cooked, so don’t blame me. I also added black beans, which could have just been the protein for the meal. Without going on forever, here’s the recipes.

Without me chatting too much, here’s the good stuff…

Spanish Rice Ingredients:

  • 1 cup uncooked brown rice
  • 1 1/2 cups water
  • 1 can of diced tomatoes and chilies
  • 2 tapblespoons of taco seasoning mix
  • Shredded cheese (optional)
  • 1 avocados (optional)
  • 1 can of black beans (optional

Combine rice, water, tomatoes, and taco seasoning in a large saucepan or pot (like I did). Bring it to a boil. Then reduce the heat to low and cover, simmering for 45 minutes. Remove from heat and let it stand for 5 minutes. If you’re adding beans to your rice, I’d do it before the 5 minute warning so they can get nice and heated up. Fluff the rice up with a fork and add in your extras if you choose so. If not, enjoy as is!

Taco Chicken Thighs:

  • 3 chicken thighs, skinless and boneless (use as many as you need and adjust accordingly, this is what I had left)
  • Olive oil (I didn’t measure. I’ve never claimed to be a top chef, guys!)
  • Salt and Pepper
  • Taco Seasoning Packet (what you didn’t use with the Spanish Rice)

Preheat your oven to 400. While it’s preheating, rinse your chicken thighs and pat them dry. Once they’re dried throw them in a bowl with the olive oil, salt and pepper, and the taco seasoning. Make sure there’s seasoning covering the thighs and place them on a baking sheet. Once the oven is preheated, cook them for about 20-25 minutes. Once they’re done, you could shred them or cut them in strips. I did the latter, which was amazing for us.

This really is a quick and simple recipe you can make if you’re busy. Just set timers for everything and it’ll cook itself, really. Mila really enjoyed the chicken thighs (it’s not fun to convince her to eat chicken breasts) and rice is one of her favorite meals. Yes, rice is considered a meal for Mila. Some days are just a win when she’ll eat anything. It’s a toddler world and I’m just living in it.

So, although I didn’t completely go meatless for this meatless Monday recipe, there’s a lot of options to take the core of this meal and make it a meatless one.