I mean, is it really Spanish rice? Or is it Mexican rice? It reminds me of the flavorful rice you get in Mexican restaurants and I usually make it to serve with anything I make that is even vaguely Mexican, but the original recipe I used called it Spanish rice, so there you go.
Of course, the original recipe also wanted me to add cheese to it, and I threw that out the window. Cheese is one of those things with which I have a love/hate relationship. I like it in very sparing amounts, so I typically use less of it than any recipe calls for, unless I’m making mac n cheese.
I heart mac n cheese madly.
(We were talking about a recipe for Spanish rice, right? Oy, with the attention span.)
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 cups rice
- 3-1/2 cups stock (I use my homemade veggie stock, but feel free to use canned chicken or veggie stock)
- Salt and pepper to taste
- 3 cloves minced garlic
- 1/4 cup chopped red or green bell pepper
- 1 can tomato sauce (6 oz … not the biggun)
- 1/2 teaspoon cumin
- 1 tablespoon butter
Heat a large deep skillet (you’ll want one with a lid) over medium high heat (cast iron is awesome here.) Toss in the 2 tablespoons of butter and let it melt. Add the onions and bell pepper. Cook for a few minutes, then add the garlic and continue cooking until the onions are translucent.
Add the rice. Give it all a stir and then let it sit a few minutes to give some of the rice a little bit of color. Be careful here … you don’t want to burn the rice, just brown it.
Add the tomato sauce, the cumin and the stock. Bring to a simmer. Reduce heat to medium low and cover. Allow it to cook for 12-15 minutes or until the liquid is absorbed. Sprinkle with salt and pepper. Add the final tablespoon of butter and stir until it has melted.