Friday, April 2, 2010

Spanish Rice

The last of my mexican side dishes, and again another meal I enjoy in restaurants but have never made at home. I really enjoyed this rice, and it paired great with leftover pork carnitas. I think this would be a great addition to any future taco night in our house.

I did have a slight issue while making this because I somehow did not pay attention to my grocery list and bought tomato paste instead of tomato sauce. I did not realize this until I had already started making the rice, so I had to improvise. I ended using about 4 oz tomato paste and adding a little extra liquid, and the end result still had great flavor, but had a bit too much liquid. Next time I'll pay better attention to my own grocery list.

Spanish Rice


3 tbsp canola oil
1 1/2 cups uncooked long grain white rice
3 cloves minced garlic
1/2 cup finely chopped onion
1/4 cup finely chopped jalapeno
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 tsp Kosher salt
1 tsp Mexican oregano (didn't have so used normal oregano)
2 tsp ground cumin
1/2 tsp fresh ground black pepper
3 cups chicken stock
8 oz. can of tomato sauce


Heat the oil in a skillet on medium heat and saute the rice until it is golden brown. Add the vegetables and seasonings, and continue to saute for 1 to 2 minutes longer. Add the broth and the tomato sauce, and bring to a boil. Cover and simmer for 15 to 20 minutes or until the sauce is almost completely absorbed. Remove the rice from the heat and let it stand 3 to 4 minutes, still covered. Fluff and serve.

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