Monday, November 1, 2010

Simple Spanish Rice

Most of the time when I make a Mexican dish, I like to serve it with a side of guacamole and Spanish rice.  I’ll admit, I’m guilty of using the Spanish flavored rice of the boxed variety when in a pinch, but I use this recipe when I have just a little more time.  It really takes little effort and comes out delicious every time.  Make this simple little saucepan rice next time your meal involves a little spice.  You won’t regret it!

Simple Spanish Rice
Makes 6-8 servings
Printable recipe

1 cup long grain white rice
1 ½ - 2 cups chicken stock
2 Tbsp olive oil
1 medium onion
1 can Rotel (if you are wary of heat, use the mild version)
2 cloves garlic, minced
½ tsp cumin
1 Tbsp chili powder
salt and pepper to taste
2 Tbsp cilantro, chopped

Saute onions and rice in olive oil until rice is brown and onions are tender.  Add garlic and sauté until fragrant, but be careful not to brown the garlic, it will bitter.  Add the chicken stock and all other ingredients except cilantro.  Cover and simmer for 30 minutes or until rice is cooked and has absorbed the liquid.  Add more chicken stock toward the end if rice starts to stick.  Stir in cilantro before serving. 

Adapted from All Recipes
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