Thursday, June 11, 2009

Mexican Rice

I've tried various ways to make Mexican/Spanish rice. This method is one of my favorties and is fairly easy to make. A quick/dirty way to make it is by adding your favorite salsa to the rice.

  • 1 cup rice
  • 1 onion, diced
  • 2 Roma tomatoes or 1 large tomato or 1/2 can (15 oz) diced tomatoes
  • 1/2 bell pepper, diced (optional)
  • 1 jalapeno, seeded, diced (optional)
  • 1 teaspoon ground cumin (better if its roasted ground cumin)
  • 2 medium cloves of garlic, finely chopped
  • 2 cups of water (or veggie broth)
  • 1 tablespoon oil
  • salt to taste
  1. Warm oil over medium heat in pan. Add onion, garlic and rice. Saute until onions are tender and rice is slightly browned (~10 minutes).
  2. Add bell pepper, tomatoes, and jalapeno and cook for 5 minutes.
  3. Add water or veggie broth, cumin, and salt. Bring to a boil and reduce heat. Cover and cook for 15-120 minutes or until rice is cooked.

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