Spanish Rice
Or Mexican rice. Whichever you prefer. I think this is the recipe I have made the most times in the last three years, even before I was blogging. Those of you who have read me for years may remember how often this made an appearance on my plate. And so it's high time it got a post of its own. If you don't make Spanish rice with your Mexican dishes, I command implore you to try it next time around.
Spanish Rice
adapted from Matt's Rancho Martinez in Dallas, TX
Ingredients
3 tbsp canola oil
1 1/2 cups uncooked long grain white rice
3 cloves minced garlic
1/2 cup finely chopped onion
1/4 cup finely chopped jalapeno
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 tsp Kosher salt
1 tsp Mexican oregano
2 tsp ground cumin
1/2 tsp fresh ground black pepper
2.5 cups chicken stock
8 oz. can of tomato sauce
Method
Heat the oil in a skillet on medium heat and saute the rice until it is golden brown. Add the vegetables and seasonings, and continue to saute for 1 to 2 minutes longer. Add the broth and the tomato sauce, and bring to a boil. Cover and simmer for about 25 minutes or until the sauce is almost completely absorbed. Remove the rice from the heat and let it stand 3 to 4 minutes, still covered. Fluff and serve.
NOTES
I got this recipe from my best friend Kerri in Dallas, who got it from her mom. Originally, it called for 1/2 cup onion, 1/4 cup of chopped green bell pepper and 1/4 cup of celery. I replaced the celery with red bell pepper from the start and have continued to make adjustments from there. Like adding jalapeno and Mexican oregano... and not really caring if the vegetable measurements are exact.
No matter what, though, this rice is a non-negotiable accompaniment to Mexican meals in our house. It's the best Spanish rice that either I or my Mexican husband have ever had and it just keeps getting better and better with time, experience and my own little touches. We're ruined on most restaurant rice because of this. And he has told me more than once I need to make this for his family. I think that may just have to happen this Christmas.
Spanish Rice
adapted from Matt's Rancho Martinez in Dallas, TX
Ingredients
3 tbsp canola oil
1 1/2 cups uncooked long grain white rice
3 cloves minced garlic
1/2 cup finely chopped onion
1/4 cup finely chopped jalapeno
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 tsp Kosher salt
1 tsp Mexican oregano
2 tsp ground cumin
1/2 tsp fresh ground black pepper
2.5 cups chicken stock
8 oz. can of tomato sauce
Method
Heat the oil in a skillet on medium heat and saute the rice until it is golden brown. Add the vegetables and seasonings, and continue to saute for 1 to 2 minutes longer. Add the broth and the tomato sauce, and bring to a boil. Cover and simmer for about 25 minutes or until the sauce is almost completely absorbed. Remove the rice from the heat and let it stand 3 to 4 minutes, still covered. Fluff and serve.
NOTES
I got this recipe from my best friend Kerri in Dallas, who got it from her mom. Originally, it called for 1/2 cup onion, 1/4 cup of chopped green bell pepper and 1/4 cup of celery. I replaced the celery with red bell pepper from the start and have continued to make adjustments from there. Like adding jalapeno and Mexican oregano... and not really caring if the vegetable measurements are exact.
No matter what, though, this rice is a non-negotiable accompaniment to Mexican meals in our house. It's the best Spanish rice that either I or my Mexican husband have ever had and it just keeps getting better and better with time, experience and my own little touches. We're ruined on most restaurant rice because of this. And he has told me more than once I need to make this for his family. I think that may just have to happen this Christmas.
