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.
Best Spanish Rice
- 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 oz can tomato sauce 8
- 1 oz can roasted diced tomatoes 15.4
- 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!