• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Spanish (or Mexican) Rice

August 3, 2010 | Side Dishes

I get tired of plain starch side dishes…and it’s nice to add flavors that complement a cuisine you are serving. This Spanish (or Mexican) inspired rice is just about as simple as making plain rice, yet much more interesting. Give it a try the next time you are making fajitas or anything else with similar flavors.

Spanish (Mexican) Rice
Serves 8-10

1 tablespoon canola oil
1 small onion, minced
2 cups long-grain rice
14 ounces stewed tomatoes, with chilies
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon chili powder
salt and pepper, to taste

Heat oil in a large skillet over medium high heat and add onion; cook until barely soft, then stir in rice and cook for 3 minutes. Drain tomatoes, reserving liquid. Add water to the tomato liquid until it equals 4 cups, then add to the rice along with the drained tomatoes and spices. Stir everything to combine, then cover, bring to a boil, reduce to simmer, and cook until liquid evaporates, about 15-20 minutes. Fluff before serving and salt and pepper to taste.

Comments

One Response | TrackBack URL | Comments Feed

  1. We always buy the Spanish Riceroni packets for dinner, but this sounds so much better- I can’t wait to try this!

    Reply

Leave a Reply

About Michele



My Cookbooks

TASTING_COLORADO_FRONTCOVER Taste_of_Washington_FRONTCOVER

Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • black cod TAG
  • perbacco-san-francisco
  • squeaky bean denver salmon with radishes 1
  • union station denver stoic and genuine lobster roll
  • dining out tip
  • pasta pugliese
  • taste of the nation vail

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili Chinese chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips dressing duck eggplant eggs fennel feta cheese figs fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

Sponsor


DoorToDoorLogo_LARGE1-300x200
Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger




Other Stuff

Cooking with Michele

my foodgawker gallery


Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School





Archives