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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

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

    Reply

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