Spanish Rice #MOLOmonday

I have to say, I really look forward to writing these MOLO posts each month. I love getting creative with leftovers, and I get so excited when I stumble upon something exceptionally good that I can’t wait to share. When I made this Spanish Rice, inspired by Lil’ Luna’s recipe, I knew it would be perfect to feature on MOLO Monday.  Those of you who follow me on Instagram got a sneak peak of the photos because I just had to show them off.

I made it to use as a filling for burritos, and then I still had enough left over that I was able to make a gorgeous casserole with the rest of it. I often make a similar casserole recipe (Mexican Rice and Bean Casserole), but I like this version with the Spanish Rice even better.

Leftovers get a bad rap, but I think they’re actually pretty awesome. The flavours have had a chance to develop and harmonize overnight, and when you combine this “matured” food with fresh new flavours, it can be really magical. And let’s not forget to mention that also you’re reducing food waste and saving money.

Cole and Ayla loved the rice on both of the nights that we ate it. Bennett wasn’t thrilled about the rice when I served it in burritos on the first night. All he did was whine and complain, refusing to eat any of the burrito because of the “weird orange stuff” in it.  But lo and behold, here he is giving it a big thumb up on the second night when I made the rice and bean casserole. I’m telling you, leftovers are magical!!

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Spanish Rice

Prep Time: 5 minutes

Cook Time: 45 minutes

Ingredients

• 2 cups long grain rice
• ¼ cup vegetable oil
• 1 can (14 oz) crushed tomatoes
• 1 tsp salt
• 1 tsp garlic, crushed
• 4 cups chicken broth
• ½ tsp cumin

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add rice and cook until lightly browned, stirring frequently.
3. Pour in chicken broth, crushed tomatoes, salt, garlic and cumin.
4. Stir until combined, then cover and simmer for about 45 minutes, until all the liquid has been absorbed and the rice is cooked.

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http://foodwhine.com/2015/05/spanish-rice-molomonday.html

For meal #1, make burritos by filling flour tortillas with Spanish Rice, refried beans, and a sprinkle of Monterey Jack or Cheddar cheese (make sure to set aside about 4 cups of the rice for the following day.) Wrap up the tortillas and place them on a baking sheet. Bake them for about 10 minutes on 350 F, just to heat them through and melt the cheese.  If your rice is cold to start with, it may take a few minutes longer.  Serve the burritos with salsa, sour cream, and avocado.

The next day, you can use your leftover rice to make this amazing casserole. It comes together really quickly when you have the premade rice.

And to make it even easier for you, I’m including a shopping list with all the ingredients you’ll need to make these meals. Happy MOLO Monday!