The Best Interchangeable Spanish Dinner

If you like a good Spanish style rice and chicken dish with a ton of flavor then this one is for you! The rices comes together super quickly, and then you just need a this seasoning recipe to cook your protein of choice with– chicken, salmon, or shrimp are my favorites– and you have a delicious, easy week night meal.

The secret to cooking rice is to rinse it. I cannot stress this enough, which is a tip I learned from my mom. That's how you get rice that's not sticky, clumpy, or watery because rinsing 2-3 times in cold water gets rid of all of the access starch it carries. I made this rice and it lasted for two nights. I paired it with chicken one night and salmon the other night. I recommend making a double batch of this seasoning so you have it on hand.

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– Cook the Rice –

• 1 cup white or brown rice, rinsed in cold water 2-3 times

• 1/2 cup of chopped green pepper and onion

• 1/4 cup cilantro

• 1/2 cup tomato sauce

• Seasoning: 1/4 tsp each of tumeric, garlic powder, and cumin

• 1 1/14 cups water

Instructions: Sauté your green pepper and onion in some olive oil over medium-high heat until soft and fragrant. Add in the cilantro and seasoning, stirring to combine for about a minute. Add in the tomato sauce until sauce thickens and comes together. Add the water and let it come to a boil. Once boiling, add in the rice, stir, and bring the head down to low. Cover and simmer for 15 minutes until rice is fluffy. Fluff with a fork, turn off heat, cover, and let steam for 10 more minutes. Start to make your protein!

– Prepare Your Protein –

• 1 tablespoon of light brown sugar

• 1 tsp cumin

• 1/2 tsp chilli powder (I use the chilli lime one from TJs)

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• salt and pepper

• Choice of protein: chicken, salmon, or shrimp

Instructions: Preheat your oven to 400 degrees. Season your protein prior to cooking it.

Chicken: After seasoning, sear the chicken in a pan or cast iron skillet with some olive oil, 5 minutes on each side, then place in the oven for 12 minutes. Let rest for at least 5 minutes.

Salmon: After seasoning, place on a tin foil lined baking sheet and bake for 10 minutes.

Shrimp: After seasoning, cook in a pan or cast iron skillet with some olive oil until no longer transparent.

– Assemble Bowls –

• Rice

• Protein

• Sliced cucumber

• Sliced avocado

• Salsa

• Fresh cilantro

• Lime juice

Instructions: Add some rice to a bowl, top with your protein of choice, then add some sliced cucumbers, avocado, salsa, fresh cilantro, and a squeeze of lime juice!

You won't regret making these, and I promise you'll be making them for a while because they're so easy and yummy. Next time I make this, I definitely want to do shrimp tacos!