A perfect spicy side dish to any Mexican meal!
Simple Spanish Rice
Source: Pioneer Woman (LINK)
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Makes: 6 servings
Prep Time: 10 min
Cook Time: 15-20 min
Ingredients:
2 tablespoons canola oil
1/2 large onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 can Rotel diced green chilies and tomatoes (10 ounce can)
1 can whole tomatoes (14.5 ounce can)
2 cups low sodium chicken broth (more if needed)
1 tsp cumin (more to taste)
1 tsp Kosher Salt
fresh silantro, chopped
Instructions:
1. Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn't burn. Cook over low heat for 3 minutes.
2. Add Rotel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin -- more if you would like. Bring to a boil.
3. Reduce heat to low, cover and simmer for 15 to 20 minutes or until rice is done. Add more liquid as needed; rice shouldn't be sticky.
4. Just before serving, sprinkle lots of freshly chopped cilantro over top.
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| Simple Spanish Rice |
My mom and I made this for dinner from one of her cookbooks. We changed the recipe a bit with the spices and made it vegetarian. However, you can easily use chicken broth instead of vegetable broth like the original recipe called for. Enjoy!
Also- sorry for the crappy picture! I forgot my camera at home and had to use my phone :(
Black Bean and Rice Bake
Adapted from Sandra Lee Semi-Homemade Comfort Food Cookbook
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Prep: 15 minutes
Bake: 30 minutes
Makes: 5 servings
Ingredients:
Nonstick cooking spray
2 cups vegetable broth
1 package (5.6 ounce) Spanish rice mix
1 tbsp extra virgin olive oil
3 cups thinly sliced yellow squash and zucchini
1 can (10 ounce) diced tomatoes and green chilies, drained
1 tsp chili powder
1/2 tsp paparika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/8 tsp cayene red pepper
1/2 tsp sugar
1/4 salt
1 can (16 ounce) black beans, drained
1 1/2 cups shredded 4-cheese Mexican cheese blend
Instructions:
1. Preheat oven to 350 degrees. Spray a 1-1/2 quart casserole dish with cooking spray; set aside.
2. In a medium saucepan, combine broth, rice mix, and oil oil. Bring to a boil; reduce heat. Cover and summer for 6 to 8 minutes or until all liquid is absorbed. Remove from heat.
3. Meanwhile, in a medium bowl, stir together squash, diced tomatoes, seasonings. Season to taste with salt and pepper; set aside.
4. Spread beans in bottom of prepared casserole dish and top with 3/4 cup of the cheese. Spoon half of the squash mixture over cheese. Top with cooked rice. Spoon remaining squash mixture over top and sprinkle with remaining 3/4 cup cheese.
5. Bake for 30-35 minutes or until heated through. Serve warm.
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| Black Bean and Rice Bake |
