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Friday, April 23, 2010

Spanish Rice

This is a great alternative to the boxed stuff.  I found it on allrecipes.  I took some of the reviewers suggestions and doubled it since we really like Spanish rice, and some people make a whole meal out of it when they don't like the other stuff we're having. If you have a smaller family or don't want a lot of leftovers, I'd half this recipe, but I will add that I think this is actually better the second day.

3 Tbsp. canola oil
2 c. long grain rice
1 onion, chopped
1 green bell pepper, chopped (I only had red pepper, which worked fine)
1 clove garlic, minced
4 c. chicken or vegetable broth
1 (14 oz can) diced tomatoes with green chilis
1 tsp. chili powder
1/4 tsp. cumin
2 tsp. salt
1  tsp. dried parsley

Heat oil in deep skillet over medium heat.  Saute onion, garlic and pepper for a couple of minutes.  Add rice and brown well.  Stir in broth and tomatoes.  Add chili powder, cumin salt and parsley.  Cover and simmer until rice is cooked and liquid is absorbed, about 30 minutes.

I want to try making it in my rice cooker, and I think some fresh cilantro stirred in before serving would be wonderful.

1 comment:

  1. I made this tonight, great flavor and not much effort. Thanks!