Spanish Rice

I came up with this spanish rice recipe a couple of years ago.  This is a very spicy version; omit the jalapeno if you prefer a milder version. Chicken stock will give a much fuller flavor than water but either may be used.

Spanish Rice

  • 1/2 cup diced onion
  • 1 Tbs butter
  • 2 cloves garlic
  • 1/4 cup diced pickled jalapeno (optional)
  • 2 tsp chili powder
  • 1 tsp cumin
  • 2 tsp mexican oregano
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 can diced tomato
  • 1 cup water or chicken stock
  • 3/4 cup rice

Sauté onion in butter until tender.  Add garlic, jalapeno, herbs and spices, tomatoes, and water or stock.  Bring to boil, add rice, cover and simmer over very low heat for 15 minutes.  Remove from heat and allow to rest for 10 minutes. Serve with shredded cheddar cheese and sour cream if desired.

Enjoy ~ Kimberly


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