• 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.


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!


Leave a Reply

About Michele

Restaurant Reviews

  • yaxche playa del carmen 9 flaming drinks
  • linger denver ceviche with taro chips and avocado
  • the-infinite-monkey-theorem-barrel-tasting-lab-collage-2
  • opus denver asparagus salad
  • bistro-vendome-creme-brulee
  • 12 manhattan new york the modern moma brie souffle
  • taste of the nation vail

My Cookbooks


Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic basil beans beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese 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 spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini

About Michele ~CH&L Profile~

CHL with books 7-2014
Get the Cooking with Michele ® Newsletter


Help End Hunger

Other Stuff

Follow Michele Morris / Cooking with Michele's board Party Food - Great Appetizers on Pinterest.

my foodgawker gallery

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

The International Wine Guild Wine School

MyFreeCopyright.com Registered & Protected