Tonya’s Fix - Spanish Rice

Cape Breton Spanish Rice (Corn Version)

Serves: 4–6

Ingredients

2 tbsp butter or vegetable oil

1 small onion, diced

2 cloves garlic, minced

1 cup long-grain white rice (uncooked)

1 can (28 oz / 796 mL) diced tomatoes (with juice)

1 can (14 oz / 398 mL) corn, drained

1 cup chicken broth

1 Tbsp ketchup (replaces tomato paste)

1 Tbsp Cape Breton Vegetable Seasoning

1 tsp paprika

½ tsp chili powder

½ tsp cumin

½ tsp oregano

¼ tsp black pepper

Instructions

Heat butter or oil in a large skillet or pot over medium heat.

Sauté onion for 4–5 minutes until soft.

Add garlic and cook 30 seconds.

Stir in uncooked rice and toast for 2–3 minutes, stirring often.

Add diced tomatoes, chicken broth, ketchup, Cape Breton Vegetable Seasoning, paprika, chili powder, cumin, oregano, and pepper. Stir well.

Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes.

At the 10-minute mark, stir in the drained corn, then re-cover and continue cooking.

Once rice is tender and liquid is absorbed, remove from heat and let sit 5 minutes.

Fluff with a fork and serve.

Notes (Cape Breton twist)

The Cape Breton Vegetable Seasoning replaces the need for extra salt-heavy seasoning blends — it does most of the flavor lifting here.

The corn adds sweetness, so the ketchup works nicely as a mild tomato base without needing paste.