Mike Orchekowski’S Three-Spice Cajun-Spanish

This unique side dish merges the bold heat of Cajun seasoning with the savory depth of Spanish-style tomatoes. The rice is first parboiled to remove excess starch, ensuring distinct grains, then tossed in a rich sauce made from condensed tomato soup, soy sauce, and Louisiana hot pepper sauce. The result is a flavorful, slightly spicy, and deeply savory rice dish that serves as an excellent accompaniment to grilled meats, tacos, or as a standalone vegetarian main. It&# 226;ÂÂs a quick, pantry-friendly recipe that delivers maximum flavor with minimal effort.

Cooking Method: Boiling, Stewing

Cuisine: Cajun, Spanish

Courses: Side Dishes

Difficulty: Intermediate

Servings: 8

Calories: 78.0

Dietary: Vegan, Vegetarian

Description

This unique side dish merges the bold heat of Cajun seasoning with the savory depth of Spanish-style tomatoes. The rice is first parboiled to remove excess starch, ensuring distinct grains, then tossed in a rich sauce made from condensed tomato soup, soy sauce, and Louisiana hot pepper sauce. The result is a flavorful, slightly spicy, and deeply savory rice dish that serves as an excellent accompaniment to grilled meats, tacos, or as a standalone vegetarian main. It&# 226;ÂÂs a quick, pantry-friendly recipe that delivers maximum flavor with minimal effort.

Ingredients

1 cup Rice, uncooked

Directions

1
Rinse the rice in a colander under hot tap water until the water runs clear to remove excess starch.
2
In a large pot, bring water to a rolling boil. Add 2 tablespoons of salt, 1/2 teaspoon soy sauce, and 1/2 teaspoon Louisiana hot pepper sauce.
3
Add the rinsed rice to the boiling water and cook for 10 minutes, stirring occasionally.
4
Drain the rice thoroughly and rinse the pot.
5
In the clean pot, combine one 10-ounce can of condensed tomato soup with 1/2 to 3/4 can of water (or use one 15-ounce can of tomato sauce without extra water).
6
Add 1/2 teaspoon soy sauce, 1/2 teaspoon hot sauce, salt, black pepper, and red pepper flakes to the tomato mixture. Stir well.
7
Heat the tomato mixture over medium heat until it begins to simmer, stirring constantly for about 2 minutes.
8
Add the parboiled rice to the pot and stir until every grain is coated in the sauce.
9
Simmer for 1 minute, stirring frequently, then serve immediately.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 78.0kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.6mg1%
Total Carbohydrate 16.8g6%
Dietary Fiber 0.2g1%
Sugars 0.0g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer texture, you can substitute the condensed tomato soup with fresh tomato puree and adjust the sweetness accordingly.

Adjust the amount of hot sauce and red pepper flakes to control the spice level to your preference.

This dish pairs well with grilled chicken, fish, or as a vegan main with a side salad.

Keywords: rice, cajun, spanish, spicy, tomato, side-dish, vegan, easy, pantry, hot-sauce, soy-sauce, comfort-food

Read it online: https://www.chefs-mate.com/recipe/mike-orchekowskis-three-spice-cajun-spanish/