Monday, July 26, 2010
The only way Spanish rice gets easier is to buy it from the corner Mexican restaurant. And I am guilty of that. My son LOVES Spanish rice. He likes it flavorful. I like it more bland since all my Mexican dishes are pretty full of flavor. This is a compromise.
I am using regular rice versus minute rice. You can use whatever is easiest for you. You can even use brown rice. The measurements for liquid are based on the rice I am using. Regular rice is a 2 to 1 ratio water/rice. Minute rice is 1 to 1. Adjust accordingly.
Easy Peasy Spanish Rice
1 cup rice
1 can diced tomatoes (I prefer with jalapenos and onions but only have regular. Use what you like) undrained
1/2 cup diced onions
1 clove garlic minced
1 small can tomato sauce
1/4 cup water
1 TB olive oil
In a medium sauce pan cook the onions until translucent. Do not brown. Do this over medium heat.
Add the garlic and just cook it but again do not brown it.
Add the uncoiled rice. Turn heat up. You want to coat ever piece with the oil in the pan. Toast it gently. You really aren't looking for any color.
Add the tomatoes (tomatoes with jalapenos would be great, but you know I cant!), tomato sauce and water. (you could add 1/2 tsp of cumin but then I wouldn't be compromising would I?) Bring to a boil. Cover and turn heat down to low. Set a timer for 20 minutes. Do not over cook.
Serve with you favorite tacos or top with shrimp or chicken. I'm serving mine with Enchilada Casserole.
at 8:00 AM