I've been making this quick and simple Spanish rice for about 5 years now, tweaking it as I go. It is one of my husbands favorite side dishes, so it is in weekly rotation. This spicy side dish pairs well with Taco Tuesday, enchiladas, burritos, or Tequila night ;)
Cook Time: 25 Minutes
Serves: 6-8
Ingredients: - Diced Tomatoes (1 can with juice)
- Onions (1 medium, diced)
- Rice (white, minute rice, 1 cup)
- Garlic (3 cloves, minced) - Cumin (1/2 Tbsp) - Chili Powder (1 tsp) - Cayenne Pepper (1 tsp)
- Salt (1/2 Tbsp)
- Pepper (1 tsp)
- Water (3/4 cup)
- Olive Oil (3 Tbsp)
Directions: 1. In a large frying pan, heat olive oil on medium heat and add diced onions. Saute for approximately 7 minutes or until slightly translucent.
2. Add the garlic, cumin, cayenne pepper, chili powder, salt and pepper and stir for 1 minute or until fragrant. Then add diced tomatoes and water and rice. Stir thoroughly and reduce heat to a medium low heat and simmer. 3. Let simmer until rice is cooked (approximately 15 minutes). Stir frequently. If you need to add more water do so until the rice is soft and fluffy.
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