Saturday, November 29, 2008

Spanish Rice

Veggie meal #1 for 101 of 1001

We're having Pork Chili Verde and Black Bean burritos from Chili Mojo (watch the video) for dinner tonight, so I was just going to make some rice and refried beans as a side, but decided to try some Spanish rice instead. I've never been a huge fan of it but that's most likely due to the fact that it's typically not cooked that well at restaurants. I combined suggestions from a few different recipes, including The Homesick Texan's recipe.

1 cup of rice
2 cups of chicken broth (or veggie stock)
olive oil
1 small onion, diced
2 cloves of garlic, minced
1 tbsp cumin
ground pepper to taste
1 can diced tomatoes (with chillies, if you can find them) -or- 1/4 cup tomato paste
1 can kidney beans (optional)
lime juice and cilantro to taste (optional)
avocado and sour cream to top (optional)

Add rice, chicken broth and butter to pot. Bring to a boil on high, stir once and cover. Simmer on low for 15-20 minutes, then remove from heat and keep covered for 5 to 10 minutes longer. In the meantime, cook onions in oil until translucent. Add garlic and cook for one minute. Stir in tomato paste, diced tomatoes, kidney beans, pepper and cumin and cook for approx one minute. Mix in cooked rice, lime juice and cilantro. Serve!

P.S. You could also add some capsicum/pepper to the onion mix, and use as a burrito filler along with some cheese and lettuce (and meat optional if you are a carnivore)


Prime Online said...

Sounds like a nice recipe, any particular type of rice do you suggest using?

Suzer said...

I just used long grain, which is what I had in the cupboard. It was one of those, 'what's in the pantry' recipes;)