{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)
- Heat oil in a skillet.
- Add onions, pepper, and garlic; cook until translucent.
- Add rice, cumin, chili flakes and chili powder; cook until rice smells toasty/nutty about 5 minutes.
- Add broth and bring to a simmer (just about to boil).
- 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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