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