Spanish Rice is typically used as a side dish in Mexican cooking. Made right it is very bright tasting and enjoyable. Made wrong it is dull, orange colored, poorly seasoned rice!
Having eaten excellent Spanish Rice a few times (out of many) in my past I decided to experiment to provide Food Nirvana with a great recipe. And I surely like the results! You will too.
Ingredients:
2 tablespoons of extra virgin olive oil
1/2 cup of onion, diced
1 jalapeno pepper, seeded and minced
2 cloves of garlic, minced
2 cups of chicken broth
1 teaspoon of smoked paprika
1 cup of uncooked basmati rice
½ teaspoon of ground cumin
1 teaspoon of sea salt
¼ teaspoon of dried oregano
1/2 teaspoon of chili powder
1 cup of tomato sauce
1 tablespoon of butter (optional)
Directions:
Place the rice in a colander and rinse it really well. Let it drain for a few minutes.
Heat the oil in a large, deep, heavy bottom skillet on medium heat.
Once heated, add in the onion and the jalapeno pepper. Saute for 3 minutes, then add the garlic and saute for 1 minute.
Add the rice, stir well, and continue cooking on medium heat, with occasional stirring, until the rice is toasted, about 3 minutes.
Add the broth and scrape up any browned bits on the bottom of the skillet.
Add the seasonings and stir well.
Top the mixture with the tomato sauce.
Put a lid on the skillet.
Heat to a low boil, then move the skillet to a small burner on low heat.
Cook the rice at a simmer for 15 minutes. Then turn off the heat and let the dish sit covered for five minutes.
Remove the lid and fluff the rice with two forks.
Stir in butter if desired and serve the dish hot.
Enjoy!