Monday, June 3, 2013

Spanish Rice

Although the hubby and I met at a Mexican restaurant--okay so maybe it was Taco Bell (aka high school jobs)--anyway, we don't eat Mexican food too often.  When we do, we sometimes go to an authentic restaurant in a Mexican area of town.  The Mexican rice and refried beans there are AMAZING!!!  Since the hubby likes spicy foods, having a Mexican (or in this case Spanish) rice recipe is good to have around.

{Mexican rice can be a good side to any dish or a good base for burritos and tacos!}

[Sauting peppers, onions and garlic}

{Sauting the spices and rice gives it depth of flavor}

{The rice should start to smell toasty or nutty}

{Rice is an art.  A general rule is 1 cup rice with 2 cups water makes 3 cups rice.  However, I've ALWAYS had to add more liquid so it's more like 1 cup rice to 4 cups water to make 3 cups--just watch it because cleaning burned rice from a pot is not fun}

Spanish Rice

Makes 8 servings

2 tablespoons olive oil
1 onion, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 cup brown rice, uncooked
1 teaspoon ground cumin
1/2 teaspoon chili flakes (use less if you don't like it too spicy)
1 teaspoon chili powder (use less if you don't like it too spicy)
2-4 cups broth (chicken or vegetable--water works too)
  1. Heat oil in a skillet.
  2. Add onions, pepper, and garlic; cook until translucent.
  3. Add rice, cumin, chili flakes and chili powder; cook until rice smells toasty/nutty about 5 minutes.
  4. Add broth and bring to a simmer (just about to boil).
  5. Cover and simmer for 30-40 minutes or until rice is tender.
How do you like to flavor your rice when you have it as a side? 

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