Hey everyone! I had never made Spanish Rice before and really had a craving for it, so I kinda made it up tonight. But it turned out really good so I thought I'd share...
If you're looking for a variation, try this (recipe taken and mostly remembered from the "Tex-Mex Cookbook"):
Chop 1/2-1 onion (depending on size), cook in oil until tender (put chopped jalepeno in now if you're using it). Add 1 cup uncooked white rice to skillet, stirring occasionally until rice is white/opaque. Chop 1 tomato, add to rice, stir. Add 2 cups (1 can) chicken broth, stir (go for reduced sodium since broth is normally LOADED with it - still tastes great). Reduce heat, cover and simmer ~20 minutes or until rice is done.
I've found that cooking rice with broth instead of water (or a mixture of white wine and water) is a great way to boost the flavor without really adding extra steps or effort. Either way, w00t for off the cuff cooking!
Can you believe that I can't even get decent jalapenos here? The fresh ones aren't fresh and the only kind I can get in a can are stewed or marinated jalapenos that have CARROTS along with them in the can. I've had to import canned diced and whole jalapenos from my mom in Colorado. It's not like I'm THAT far away, just Wisconsin! And there is a Hispanic population here too. Even the ethnic food markets don't have them - though it's the only place I can get the "fresh" ones. Luckily, I can get green chilies. It's so sad.
Thanks! I knew something was missing. This was kind of a throw together thing and I didn't have any onion, let alone cilantro! I bet it would make it tons better! Thanks again!:)
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I've been really craving Mexican food lately so this just had to do.
Isn't it great when you make something on the fly?
I'll have to remember to use paste instead of sauce.... what else should you use paste for instead of sauce? I've probably been doing it all wrong!
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also, a couple tablespoons will do ya. since it's so intense, you don't want to over do it =0p
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Chop 1/2-1 onion (depending on size), cook in oil until tender (put chopped jalepeno in now if you're using it). Add 1 cup uncooked white rice to skillet, stirring occasionally until rice is white/opaque. Chop 1 tomato, add to rice, stir. Add 2 cups (1 can) chicken broth, stir (go for reduced sodium since broth is normally LOADED with it - still tastes great). Reduce heat, cover and simmer ~20 minutes or until rice is done.
I've found that cooking rice with broth instead of water (or a mixture of white wine and water) is a great way to boost the flavor without really adding extra steps or effort. Either way, w00t for off the cuff cooking!
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It's not like I'm THAT far away, just Wisconsin! And there is a Hispanic population here too. Even the ethnic food markets don't have them - though it's the only place I can get the "fresh" ones.
Luckily, I can get green chilies.
It's so sad.
But I am buying that cookbook online right now!
Thank you so much!!!
:D
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I bet it would make it tons better! Thanks again!:)
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