This easy rice is my go-to side dish when we are having a Mexican main dish. I usually have all the ingredients in my pantry so I throw them all in my rice cooker and have a savory side 30 minutes later. If you want it to have a kick to it - just use Ro-tel instead of regular diced tomatoes. I usually make the non-spicy version but every once in a while it's fun to make it with a little spice!
Spanish Rice
Ingredients:
2 cups white rice
1 clove garlic, minced
1/4 cup dried minced onions (or 1/2 onion chopped fine)
4 cups chicken broth (or 4 cups water & 4 tsp chicken bouillon)
1 cup diced tomatoes (OR 1 cup Ro-tel)
1 tsp salt
pinch Oregano
To cook on the stove-top, lightly brown rice in 2 Tablespoons of olive oil. Add onion and garlic (if you're using a "real" onion - not dried ones) and cook until onions are soft. Then add this and all other ingredients into a saucepan, cover and cook according to package directions. It will be around 20-25 minutes once it's boiling.
See, I'm lazy, and I just use my rice cooker. The button pops up and the light turns off when it's done so I don't have to time it. If you're going to cook rice very often, a rice cooker is a well-worth-it investment! I just add all the ingredients to my rice cooker, give it a little stir, and let it do its magic. I really prefer using minced onions for this - and actually most - recipe. You get the great onion taste without the obvious crunch. If you're going to use a "real" onion, you'll want to cook and soften it in olive oil before adding it.
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