Monday, March 7, 2011

Spanish Rice

After trying what seemed like a million different recipes for Spanish rice, adding different amounts of jalepeños, tomato sauce, and spices, I finally came up with this recipe, which for me has the perfect amount of spiciness and not too much of the other things, like onions or tomato sauce.

yield: 4-5 servings, or about 2 1/2-3 cups

1 Tbsp oil
1 small onion, chopped
1 cup white rice
1 large jalepeño, chopped
2 cups chicken broth
1/2 cup tomato sauce
1 tsp garlic powder
1/2 tsp salt
1/2 tsp cumin

1. In a medium saucepan, heat oil over medium-high heat. Add onion and sauté until tender. Add rice, stirring well, and cook for 1-2 minutes or until rice has browned a bit and starts to puff.
2. Stir in remaining ingredients; bring to a boil. Cover, reduce heat to low, and simmer for 20-30 minutes or until liquid is absorbed and rice is tender. Let sit about 10 minutes before serving.


D said...

You're much more dedicated than I am - trying different recipes for mexican rice. I tried it once a couple of years ago, failed, and didn't try again. I'll try your recipe, though!

Neener said...

Ooooh I can't wait to try this!! I love mexican rice but the boxed kinds are a) usually gross & b) full of junk. I never thought to look up a recipe, haha, how sad :)