Tex-Mex Rice

Growing up we called this Spanish rice, but after investigating recipes for traditional ‘Spanish rice,’ this did not fit the bill.  So here’s the Tex-Mex version of a Spanish-style rice This goes great with Green Enchiladas and Papas Refritas, or Roasted Veg Enchiladas and Refried Beans, or any other Tex-Mex or Mexican meal. I suppose we could put this in the SOP category, as an all-purpose side to any mexican-inspired meal. This recipe serves about 4.

Ingredients:

1 C brown rice

1/2 large yellow onion (or 1 small-medium) diced

1-2 cloves garlic – you just want accent garlic, not overwhelm garlic

2 TBSP canola oil

1.5-2 tsp chili powder

1 tsp salt

2-3 Roma tomatoes, diced (or 1 can diced tomatoes, drained)

2 C water or veg broth

juice of 1 lime

cilantro for sprinkling

Directions:

1. Heat canola oil in a large deep-sided skillet/pan. Saute onion and garlic until garlic begins to soften, about 5-8 minutes. Add rice and toast lightly for a few minutes.

2. Add spices, broth, and tomatoes. Bring to a boil, reduce heat and simmer over low heat for approximately 45 minutes (or if using white rice, adjust time accordingly).

3. When all liquid is absorbed, let sit 5 minutes, covered. Drizzle with lime juice and stir in a handful of chopped cilantro. Serve with more cilantro sprinkled on top and enjoy!

Happy Cooking!

On this day in history: Double-Blueberry Drop Scones