My Not-So-Secret Potluck Recipe

Spanglish Rice


Raw Rice 2 cups

Thin Pasta, crushed (to enhance texture)

Liquid Elements: (to yield 1.75 times of the rice)

Canned Stewed Tomatoes

Canned Tomato Sauce

Fresh Tomatoes, diced

Dried Elements:

Salt, Cummins (Comino) more the better, Basil, Oregano, Parsley, turmeric (for color), pimento (for color)

Fresh Elements:

5 cloves Garlic, sliced or chopped, more the better

1 whole Onion, chopped

Optional Elements:

1 Bell Pepper, chopped to yield ?cup, green or red

4 stalks of Cilantro (Chinese Parsley)

2 stalks of Thai Basil

Optional Seasoning:

Hot sauce, garlic powder


  1. Heat 3 tablespoons of oil in a pot at medium heat.

  2. Sautée the Fresh Elements to let out the spiced flavors. About 3 minutes.

  3. Stir Rice and Pasta in the heated pot. Toss rice constantly until slightly light brown, not burned.

  4. Stir Optional Elements for about 1 minute. If you use fresh tomatoes, this is the time.

  5. Turn heat to high and add the proportioned Liquid Elements and let boil.

  6. Then, turn heat to low.

  7. Cook for 20-25 minutes or until the liquid is near dried and you can see pukas (holes) on the rice surface.

  8. Do not stir. You'll get a little bid of burned rice on the bottom of pot. It's normal.

Submitted by Luis Chen, Fall 2002
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