One cooks Spanish Rice is another cooks Mexican Rice. Whatever you call it, it’s a great side dish that cooks up easy and will kick up that boring old chicken you are about to bake..again! This is a recipe I seem to forget about, but my family loves it and I love that it is so easy, healthy and provides leftovers…yup, I am a sucker for leftovers!
I have made this plenty of times over the years, but I kicked it up a bit this time with fresh peppers, onions, garlic and tomato sauce which really did the trick to make it all gooey and perfect. I topped it with grated cheddar and a sprinkle of Cochita cheese. Served with blackened baked chicken breasts using my Rub-a-dub-dub rub. Perfect weeknight meal!
NOTES: Rinsing the rice isn’t essential but it will keep your dish from getting mushy. If you don’t have Cochita cheese, Feta is a good substitute. If you don’t have that, don’t sweat it – good old cheddar will work. Nice additions would be corn or black beans. Toss them in after the dish is cooked to warm through so they don’t get soft.
- 2 tablespoons olive oil
- 1 cup white rice - (short rice works best but any will do)
- 1 Anaheim or Poblano pepper - seeded and chopped
- 1 cup yellow onion - chopped
- 2 cloves garlic - chopped
- 1 tablespoons ground cumin
- 2 tablespoons chili powder
- 1 tablespoons smoked paprika
- 1 (8 oz) can tomato sauce
- 1 (15.4 oz) can roasted diced tomatoes
- 2 cups chicken broth
- salt and pepper to taste
- Rinse rice in a colander until water runs clear - about a minute or so.
- In large skillet heat olive oil over medium-high heat.
- Sauté rice, pepper, onion and garlic until vegetables are tender (not mushy). Rice will not necessarily look toasted but it adds another layer of flavor to the dish.
- Add remaining ingredients - bring to a simmer, cover, reduce heat to low and cook until rice is done...about 20 minutes. Stirring once to be sure the rice doesn't stick to the skillet. Top with cheese and serve!