Recipe: Spanish (Mexican) Rice

Spanish or Mexican Rice is so easy to make… I wonder why anyone would by those boxed mixes… admittedly until I made it from scratch… I hadn’t realized just how easy it was… and the taste was so much better…

This makes for a great side dish to Mexican foods or even just grilled steak or chicken… it literally goes with so many things.

TIPS

I used a can of Mild Rotel Tomatoes… they really are the best for this type of thing.. they have a little zing to them.. not too much.. just enough. I also used two cut-up Roma tomatoes… you can use all fresh tomatoes instead of the canned… you can also add a can of green chilies with the fresh tomatoes for a little added flavor.

I used Minute Rice… the rice to water ratio is 1:1… so I just substituted chicken broth and the liquid that the canned tomatoes were in instead of the water. Use whatever rice you like… and just substitute the amount of water in the rice directions with the chicken broth and canned tomato juice in the canned tomatoes for the amount of water.

I threw the onion and garlic cloves in the mini chopper and pulsed until it was well chopped.

Try it.. you will never go back to the boxed stuff again.

Recipe: Spanish Rice

All you need:

• 2 ½ cups rice
• 2 ¼ cups chicken broth
• 1 can Rotel Mild Diced Tomatoes & Green Chilies
• ½ medium onion, diced
• 3 large garlic cloves
• 2 tablespoons olive oil
• 2 Plum (Roma) tomatoes, chopped
• Salt to taste

All you need to do:

In a large skillet, heat the olive oil over medium heat.

Add the onions and garlic and cook for about 2 minutes, stirring…do not let them brown.

Add the rice… and stir well until all the rice is coated and cook for another 3-4 minutes until rice is almost golden in color.

Add the chicken broth, fresh tomatoes and canned tomatoes.

Simmer until all the liquid is absorbed and rice is cooked.

Add salt to taste.

Serve hot.