Good Mexican food like Fajitas and Enchiladas need a good side of rice! Here is what I do for one that is similar to a restaurant style.
Spanish Rice
1 Tbs oil
1 small onion, finely chopped
1-2 cloves garlic, minced
2 cups rice
3 1/2 cups chicken broth
1/2-1 cup chopped tomato plus one Tbs tomato paste (more or less tomato to your taste)
1 tsp salt
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp chili powder
Heat oil in skillet (one that has a good fitting lid!). Add onion, garlic, and rice. Cook and stir until rice is browned a bit and onions are tender. Add remaining ingredients. Bring liquid to boil. Cover skillet of rice and turn heat to low. Cook for 20 minutes or until rice is done. You may need to add an additional bit of water near the end if it is cooked out and rice is not done. Stir to fluff and serve. Enjoy!
Notes: I'm totally guessing on amounts of cumin, oregano, and chili powder but I'd say they are fairly close. You'll have to experiment for your tastes. The original recipe just says to add them but doesn't give amounts, so I just shake some in. Also, for better flavor over the years, I've started putting in a handful of chopped tomatoes and about 1/4 cup of the salsa I've made to serve with the meal instead of just tomato paste. Also, if I don't feel like opening a can of paste, I just put the tomato, but it does add a nice little something to put just a Tbs of it. When I'm just making this for our family, I cut the recipe at least in half, if not quartered! We just feel the leftovers are dry and don't enjoy them as much.
1 Tbs oil
1 small onion, finely chopped
1-2 cloves garlic, minced
2 cups rice
3 1/2 cups chicken broth
1/2-1 cup chopped tomato plus one Tbs tomato paste (more or less tomato to your taste)
1 tsp salt
1/2 tsp cumin
1/4 tsp oregano
1/4 tsp chili powder
Heat oil in skillet (one that has a good fitting lid!). Add onion, garlic, and rice. Cook and stir until rice is browned a bit and onions are tender. Add remaining ingredients. Bring liquid to boil. Cover skillet of rice and turn heat to low. Cook for 20 minutes or until rice is done. You may need to add an additional bit of water near the end if it is cooked out and rice is not done. Stir to fluff and serve. Enjoy!
Notes: I'm totally guessing on amounts of cumin, oregano, and chili powder but I'd say they are fairly close. You'll have to experiment for your tastes. The original recipe just says to add them but doesn't give amounts, so I just shake some in. Also, for better flavor over the years, I've started putting in a handful of chopped tomatoes and about 1/4 cup of the salsa I've made to serve with the meal instead of just tomato paste. Also, if I don't feel like opening a can of paste, I just put the tomato, but it does add a nice little something to put just a Tbs of it. When I'm just making this for our family, I cut the recipe at least in half, if not quartered! We just feel the leftovers are dry and don't enjoy them as much.
No comments:
Post a Comment