Easy Spanish Rice

Start heating about a cup of water in your kettle


1/2 Tablespoon olive oil

Hot water to cover bottom of a 10” skillet


1 small or 1/2 large onion, diced small

1 small or 1/2 large bell pepper, any color, diced small

1/2 -1 rounded teaspoon cumin

1/4 - 1/2 rounded teaspoon chili powder

pinch - 1/16 ground white pepper


Additional hot water as needed


1 Cup organic tomato juice (will vary slightly depending on exact amount of rice)

1 Un-Chicken type bouillon cube, mashed or diced fine

1 teaspoon raw sugar


about 3 Cups leftover cooked rice


Optional (to make a simple 1-dish meal): 1 Cup Un-Chicken (pre-thaw or cook, according to directions, if frozen or otherwise not ready-to-eat)



HEAT the olive oil with the hot water just covering the skillet bottom

When hot enough to sizzle a piece of onion, ADD onion and pepper, cumin, chili powder, and white pepper; STIR FREQUENTLY; cover with lid in between stirring

ADD  a little more hot water, as needed, to prevent sticking/scorching


When onion is soft and transparent, ADD tomato juice, bouillon cube, sugar

TURN UP HEAT and STIR until the mixture is hot

ADD the rice (and Un-Chicken); STIR everything until the pinkish color from the tomato juice is uniform throughout the rice

If the mixture is a bit too wet, simmer it on low or low-medium, stirring freqeuently, until excess water is cooked away


You can serve this on the side with just about anything. Or if you add the "un-chicken" to make it a simple one-dish meal, we suggest also having olives, shredded vegan cheese, sliced avocado or guacamole available to garnish.

Recipe from forthcoming cookbook

Hell with Nouvelle: unfussy vegan cookery copyright Karl Smith & Patricia A. Leslie

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