Binks and I rarely cook together. I am responsible for the food (cooking, ordering out, planning, etc.) in the house. However, one meal, since the beginning of our relationship, brings us to the kitchen together. Tacos. Binks cooks the tacos and makes salsa. I, on the other hand, am responsible for the sides. And, for our taco meal, the sides are always the same. Refried beans and Spanish rice.
While traditionally (as traditional as Tex-Mex goes) you would usually make Mexican rice (very different from Spanish rice), I love the taste of Spanish rice and prefer it to Mexican rice. The addition of tomatoes and bell pepper gives the rice a bold flavor to serve alongside tacos, burritos or all on its own. I love making a rice bowl with Spanish rice leftovers, taco meat or lentil tacos, fresh veggies and a splash of lime juice.
Whether you use it as a part of your main dish or a side, you will be very happy with the results.
- Adapted from Allrecipes
- Yields approximately 6 servings
- 2 tbsp olive oil
- 1 cup uncooked, long-grain white rice
- 1 onion, finely diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 2 cups vegetable stock (you can also use chicken stock)
- 1 (10 oz can) canned tomato and green chilies (e.g. Rotel), undrained
- 2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp salt
- Heat oil in a deep pan (I used my dutch oven), heat olive oil over medium heat.
- Saute the onion, garlic and green bell pepper until it gets soft. Add the rice and brown until the rice is a bit browned.
- Add the stock, canned tomatoes/green chilies, chili powder, cumin, and salt.
- Cover and bring to a simmer for 30 minutes, or until the stock is fully absorbed into the water.
- Once absorbed, remove from heat, remove from heat and fluff with a fork.