Wednesday, May 21, 2014

Spanish Rice


I think it's tricky to come with good side dishes for Mexican fare - salad and chips and salsa are always my go-to. Now I have another option: this delicious Spanish rice. I amped up a "standard" recipe to include corn and black beans for additional color, flavor and texture. The result is a great accompaniment to carnitas, enchiladas, tacos, taquitos, you name it.

Start by chopping the onion and garlic.


Then heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 to 4 minutes. Reduce heat to low and add the rice.


Stir constantly, while cooking over low heat for 3 minutes. Add tomatoes. (I puree mine first cause I don't like chunks!)


Stir to combine and let cook for 2 minutes. Finally, add 2 cups of broth,


salt and cumin and stir together.

Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes or until rice is done, adding more broth and/or water if necessary.

Drain and rinse beans and corn; add to pan


and heat just until warmed through. Sprinkle cilantro over the top. Makes 8-10 servings.


One year ago: Blueberry Oatmeal Bread
Two years ago: Bananas Foster Souffle
Three years ago: Banana Split Crepes
Four years ago: Easy Crab Cakes
Five years ago: Cashew Chicken

Find more inspiration at Hearth and Soul, Cast Party, What's Cooking, What's Cooking 2, Full Plate Thursday, Pennywise Platter, Showcase Your Talent, Foodie Friday, Foodie Friday 2, Friday Flash, Friday Frenzy, Yuck Stops Here.

Spanish Rice

2 Tbsp. olive oil
1/2 large onion, chopped
2 cups long grain rice
3 cloves garlic, minced
1 - 10 oz. can diced tomatoes and green chiles (Rotel)
2-3 cups chicken broth
1 can corn
1 can black beans
1 tsp. cumin
1 teaspoon salt
1/4 cup fresh cilantro, chopped (or 1 Tbsp. dried)

Heat oil in a large skillet over medium heat. Add onion and garlic and cook for 3 to 4 minutes. Reduce heat to low and add rice. Stir constantly, while cooking over low heat for 3 minutes. Add tomatoes. Stir to combine and let cook for 2 minutes. Finally, add 2 cups of broth, salt and cumin and stir together.

Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 minutes or until rice is done, adding more broth and/or water if necessary. Drain and rinse beans and corn; add to pan and heat just until warmed through. Sprinkle cilantro over the top. Makes 8-10 servings.

Recipe Source: Significantly adapted from The Pioneer Woman

5 comments:

  1. This sounds like it's right up my alley! All the flavors would be great!

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  2. I’m swinging by from Cast Party Wednesday to check out your YUMMY looking post and invite you to my link party, The Yuck Stops Here. This week’s party is open until Sunday at 8pm ET and can be found at http://mommasangelbaby.com/?p=2463 and next week’s party starts on Tuesday at 8pm ET and can be found at http://mommasangelbaby.com/?p=2474. I hope to see you there! HUGS

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  3. This looks delicious Sara! I love comforting dishes like your Spanish Rice. The cumin and cilantro are great spices to use too. Thank you for sharing another delicious recipe with us at the Hearth and Soul Hop.

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  4. I love beans and rice of all styles and flavors. Pinned! And thank you so much for linking at The Yuck Stops Here link party. I hope you will come back next week! Chrystal @ YUMeating.com

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  5. I love Spanish Rice and this recipe looks delicious! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great week and come back soon!
    Miz Helen

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