Spanish Rice....A simple dish to prepare that comes in handy with any Mexican dish. Try it with a side of beans and some enchiladas, stuffed in a taco salad bowl, or in burritos. This dish is easily prepared in about half an hour...just make sure you have your veggies all cut up:). In this recipe I happened to use canned tomato juice, but feel free to use fresh tomatoes if you like(just puree them to a sauce-like consistency. I used taco seasoning to my liking, but feel free to use more if you like. I like mine a bit on the milder side, just because I don't want to overpower the taste. Also, I used green bell pepper...feel free to use other colors and maybe even add some finely diced carrots. I like to make this rice using Basmati rice. I noticed that it is fluffier and lighter...For this recipe, I used 1 cup of rice. Feel free to adjust amounts. It is important to "toast" the rice a bit before adding the liquid as this ensures that the rice doesn't clump up on you.
You will need:
1 cup basmati rice
1/2 cup onion, diced
1/2 cup bell pepper,diced
1-2 TBS olive oil
2-3 tsp taco seasoning
2-3 TBS tomato sauce
2 cups water
green onion, sliced for garnish
chopped cilantro (optional)
salt/pepper to taste
Sautee until soft(about 5-7 minutes). Sprinkle some salt as it cooks. You may need to adjust your heat to med low. Add the rice and cook for an additional 2 minutes.
Add taco seasoning and tomato sauce stir to mix. You may need to sprinkle a bit more salt and pepper.
Lower heat to low and cover with a lid. It would be great if you have a clear lid that way you can see when the liquid has absorbed into the rice. But you should check after about 15 minutes. Stir it once or twice making sure that nothing is sticking at the bottom. cover for an additional 5-10 minutes. Fluff with a fork and sprinkle some green onions and cilantro, if you like.