Thursday, May 3, 2012
This spicy and flavorful Spanish (or Mexican) Rice was a great side dish for the enchiladas that we enjoyed a few nights ago. The rice turned out a good amount of heat and the tomatoes balanced the dish well. Even my non-spice eater in the family ate two helpings of this rice.
I used 2 full tablespoons of red chile powder in this recipe. Feel free to reduce the amount slightly, if you prefer a little less heat. I made burrito bowls with the leftover rice the following day and it was delicious that way as well.
2 cups white rice, brown rice can also be used, simply adjust cooking time as needed
4 cups chicken broth or stock
2 tablespoons butter
1 large yellow onion
6 cloves garlic
28 ounces petite diced tomatoes
1 1/2 - 2 tablespoons red chile powder, I used NM red chile
1 tablespoon cumin
1 tablespoon smoked paprika
kosher salt, to taste
Optional: fresh cilantro, chopped for garnish
In a large skillet, combine the rice and the chicken broth and bring to a boil. Reduce heat to a low simmer and cover with lid. Simmer for 18-20 minutes, just until done. Transfer to a separate dish and cover with lid to keep warm.
Melt the butter in the hot skillet over medium high heat. Add the onions and saute until translucent and slightly browned, approximately 5-6 minutes. Add the garlic, toss to saute and cook about a minute longer. Add the tomatoes and the spices and stir. Cover with lid and simmer on medium low for 10 minutes.
Add the cooked rice to the tomato mixture and stir well to combine thoroughly. Turn off heat and cover with lid to keep warm. If desired, garnish with cilantro just before serving. Enjoy!