Friday, June 24, 2011

Spanish Rice

There are many ways to make Spanish rice (also known as Mexican rice). Something interesting I learned (unsure if it's true because I'm citing Wikipedia).... Although it is called "Spanish rice" this side dish is unknown in Spain. The term "Spanish rice" is not used by Mexicans or Mexican food enthusiasts. Its use probably stems from the fact that the Spanish language is spoken in Mexico where the dish is usually simply referred to asarroz ("rice"). If anyone knows otherwise or can confirm this, please share. Thank you!

Prep: 15 minutes
Cook: 30 minutes
Yield: 8 side dish servings

1 cup onion, chopped
1 cup bell peppers, chopped
2 cloves garlic, minced
2 tablespoons cooking oil
1 teaspoon chili powder
28 oz can diced tomatoes, undrained
15.25 oz can corn kernels, undrained
3/4 cup brown rice
1 Serrano chili, seed removed minced (from garden)
1 Thai chili, seeds removed, minced (from garden - was going to use 2 but then chickened out)
shredded cheddar cheese (optional - but for me, cheese is rarely optional)

In a large skillet, cook onion, bell pepper, chilies, and garlic in hot oil until tender. Add chili powder and cook for another minute until you can smell the chili. Stir in undrained tomatoes, corn, and rice. Bring to boiling; reduce heat to low, simmer, covered for 30 minutes or until rice is tender and most of the liquid is absorbed. Serve topped with shredded cheese.

While rice is cooking, you can cook the rest of your meal. I pan fried tilapia with scallions, Smart Balance butter, lime juice, and local white wine (we usually have some sort of wine in the fridge from months ago because we never finish a whole bottle....).

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