Mexican-Style Spanish Rice
Serves 6 to 8
I usually serve this recipe for Spanish rice with a Mexican meal. It is quick, easy and very good. If, like me, you are not a cilantro fan, you can substitute fresh parsley. However, I find that dried cilantro adds a little flavor without the sharpness of the fresh. If you like more heat, use a hotter chile powder or some chopped fresh jalapeno peppers.
- 2 teaspoons olive oil
- 1/4 cup chopped onions
- 1/4 cup chopped green bell peppers
- 3 large cloves garlic, minced
- 1 cup long grain rice
- 4 tablespoons tomato paste (I use no-salt-added)
- 1/2 teaspoon cumin
- 1/2 teaspoon ground ancho chile powder
- 1 teaspoon oregano
- 1 tablespoon chopped fresh cilantro (or 1 teaspoon dried, see comments above)
- 2-1/2 cups water
- Salt and pepper to taste
Heat olive oil in saucepan over medium-high heat. Add onions and peppers. Sauté until tender, about 5 minutes. Add garlic and sauté for an additional minute. Add the raw rice and sauté until slightly golden. Add tomato paste and seasoning; sauté an additional 2 minutes. Increase heat to high. Add the water, salt and pepper. Stir once to combine; bring to a boil. Reduce heat to low, cover, and cook until rice is done and all moisture is absorbed, about 20 minutes. Remove from heat and let set about 5 minutes before fluffing with a fork. Serve as is or garnish with grated sharp cheese, guacamole, chopped onions and/or sour cream.