I made this delicious spanish rice to go with our chicken fajitas the other night. I must preface this recipe by saying that I am usually not a huge fan of the rice you get as a side at Mexican restaurants. In fact, I usually order my enchiladas or tacos a la cart. But my middle son LOVES rice--in all its many forms. He could live on rice if I let him! So I decided to go on a hunt for spanish rice that we would all love--as attempts in the past haven't been successful.
Well, even I enjoyed this dish. A lot. It really would be a tasty side to any mexican dish. The sauteed onion and green pepper combined with the tomatoes & chilies and spices are phenomenal! I loved how light and fluffy the finished product was--not too dense. My husband and I didn't mind the little chunks of tomatoes and chilies. But I think I may try to run them through the food processor next time as one child is particularly finicky about chunks. But that would be the only alteration I would make. Which is pretty huge since I have never found a spanish rice recipe that I've liked in the past. But I will definitely be making this recipe again and again.
Spanish Rice adapted from Allrecipes
In a saucepan heat 2 T oil and then SAUTE until tender:
1 chopped onion
1/2 green bell pepper, chopped
1 minced garlic clove
In another saucepan:
Brown 1 C (uncooked) white rice
Then add Rice to Vegetables. Stir in:
2 C chicken broth
1 (10oz) can diced tomatoes and green chilies
2 tsp chili powder
1 tsp salt
1/2 tsp cumin
Cover & Simmer (stirring occasionally) for 30 minutes or until rice is tender and liquid is absorbed.