Red and green peppers, chili powder, paprika, cumin, annatto, sea salt, black peppercorns, and plenty more make up this spicy addition. Not to be used on its own add this spice blend to any batch of rice cooking on the stovetop. For every cup of rice add 2 tablespoons of our seasoning and 2 tablespoons of tomato paste. For extra pizzazz add some freshly chopped tomatoes and lightly sweated onions.
Of course, feel free to get creative. Spanish rice blend will work with quinoa, amaranth, lentils, sorghum, teff, and any other grain. For another clever option, mix it with chopped tomatoes and a puff of cornstarch and place in a greased baking dish. Cut some butter with oats, flour, salt, parmesan, oregano and thyme and use this mixture to cover the tomatoes. Bake at 375F for 45 minutes for a savory summer tomato crisp.
