For years I have wanted to have my own spanish rice recipe similar to those you find at Mexican restaurants. This recipe comes as close to restaurant style as you can find. Perfect for those Tex Mex evenings when going to your local mexican restaurant is not an option.
This colorful rice is easily accomplished by adding the sauteed onion, bell pepper, chili powder, cumin, diced tomatoes with green chilis, and simmered in broth. Perfectly simple and can be an accompaniment to many dishes.
extra virgin olive oil
1 c uncooked white rice
1 onion, chopped
1/2 red or green bell pepper, chopped
1 clove garlic, minced
2 c chicken broth (or water)
1 (10 ounce) can diced tomatoes with green chiles, drained
2 tsp chili powder
1 tsp cumin
1/8 tsp cayenne pepper
1 tsp sea salt
In a large sauce pan, heat 1 tablespoon oil. Saute onion and bell pepper they are beginning to soften. Add the garlic and continue to saute for another 2 minutes. Remove onion mixture from heat and set aside. Using the same pan, heat another tablespoon of olive oil, and add the rice. Saute until rice is brown on the edges.
Stir in the onion mixture, canned tomatoes, and chicken broth. Season with chili powder, cumin, cayenne, and salt. Cover, and simmer per package instructions, 30-35 minutes, or until rice is cooked and liquid is absorbed. Remove from heat and let cool for five minutes before using a fork to fluff the rice. Sprinkle with fresh cilantro (optional). Enjoy!