Easy Spanish Rice

The best Spanish rice ... ever

I don't habla much Espanol, but this recipe definitely gets a muy bien from me.  Light and fluffy with a little zing to it -- this Spanish rice recipe is definitely delicioso.  It's a great side dish for  Mexican food and for grilled meats as well.  My family loves it with a marinated, grilled London Broil.

EASY SPANISH RICE
Printable version

1 cup long-grain white rice
2 T vegetable oil
1/2 c. chopped onion
2 garlic cloves, peeled and pressed
2 c. chicken broth
1 c. chunky salsa (I like La Victoria or the pico de gallo from Fresh & Easy)
1/2 t. cumin
1/4 t. chili powder

DIRECTIONS

Heat oil in a large skillet over medium heat.  Stir in onion and garlic and cook until translucent.  Avoid browning the garlic as it will taste bitter.

Mix rice into skillet, stirring often, until translucent.  This will prevent the rice from sticking together later on.  When rice begins to brown, stir in chicken broth, salsa, cumin, and chili powder.  Reduce heat; cover and simmer around 20 minutes, until liquid has been absorbed.  If rice is still a bit firm after all of the liquid is gone, add in small amounts of broth and continue cooking until tender.

Leftovers freeze and reheat well.


Recipe modified from one found at www.allrecipes.com