Spanish Rice Recipe
Spanish rice is a perfect side dish for tacos, fajitas, or enchiladas. It is basically sautéed rice with tomatoes, onion and bell pepper. This recipe can be prepared in about 40 minutes and is very easy to make while cooking your main dish. Chicken broth can be substituted for water if you are looking for a different flavor. Using chicken broth is how it is done traditionally. The rice is first browned and then simmered until all of the liquid is absorbed. This recipe can easily be doubled if you are serving a large crowd. Enjoy.
Ingredients:
2 tablespoons vegetable oil
1 cup uncooked white rice
1 medium onion (chopped)
½ green bell pepper (chopped)
2 cups water (or chicken broth)
1 (10 ounce) can diced tomatoes and green chilies
2 teaspoons chili powder
1 teaspoon salt
Cooking Instructions:
Step 1: In a deep skillet over medium heat add vegetable oil. Add rice, onion and green bell pepper. Sauté until the rice is browned and the onions are tender.
Step 2: Stir in water (or chicken broth) and tomatoes and green chilies. Season with chili powder and salt. Cover and simmer for 30 minutes or until the rice is cooked and the liquid is absorbed.
(Makes 4 Servings)
Bobby,
I’ve been enjoying your blog for the past month now, and I decided I needed to start leaving comments to show my support.
This Spanish Rice was Excelente! I followed the recipe to the letter, and used organic chicken broth instead of water. Also used New Mexico Chili Powder. So much flavor and the chili powder provided a nice mild kick.
I served this up with your Lime Chicken Recipe and some fresh sweet corn I roasted on the grill with the chicken. It was all the rave! Thanks again for another great dish.
First time I have been to the site. I love what I see. I am in culinary school and will be using this rice recipe in another creation. I plan on using it with chicken and stuffing a poblano pepper and a mole sauce. Wish me luck