We make Mexican food A LOT. It's a weekly menu item but my hubby has never been big on Spanish Rice and I'm not big on box mixes for things I know I can easily make from scratch. I love how simple this recipe is and how it uses just a few basic ingredients that I always have on hand. It's full of flavor and is the perfect accompaniment to any Mexican fare. If you choose to double the recipe you may need to cook it longer depending on the pot size and shape. Just to be aware.
Mexican Rice
1 c. rice
½ small onion, sliced
1 thumb garlic, smashed
1 or 2 T. oil
pepper to taste
1 8 oz. can tomato sauce or 2 small tomatoes, chopped (for Spanish Rice style)
2 c. chicken broth
salt to taste
Fry
uncooked rice, onion, garlic, and pepper in oil until rice starts to
brown. Add tomatoes and mash or use tomato sauce and broth, cover.
Simmer until done, about 20 minutes.
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Looks like a great spin on the traditional "Spanish rice". Sounds good!
ReplyDeleteExactly. It's just like it without the chunks of tomato and I know a lot of people don't dig on the chunks of tomato- my family included!
ReplyDelete