Side Dish -- Spanish Rice (AKA Tex-Mex Rice, Red Rice)
Submitted by dvdlee on August 27, 2004 at 10:20 am

DESCRIPTION
Side Dish -- Spanish Rice (AKA Tex-Mex Rice, Red Rice)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A great Spanish Rice recipe. This has much more character and depth of flavor than commerical (and many Tex-Mex restaurants).

1 cup long-grained white Rice (Texmati is what I like)
2 cup chicken broth (can be chicken bullion cubes & water)
1/4 finely chopped onion
2 cloves garlic (pressed)
8 oz. tomato sauce (canned)
1 teaspoon ground cumino (cumin)
1 teaspon ground black pepper
1-2 Tablespoons vegetable oil
1/2 teaspoon salt

1. Preheat a 12" skillet over medium heat for 2 minutes or so.
2. Add oil, wait 30 seconds, then add rice.
3. Saute rice until it is pearly white
4. Add onion and saute around 2 minutes (undercooked is better than overcooked here)
4. Add 2 Tablespoons water to garlic & mix together
5. Add garlic & water to the sauted rice, continue to cook/stir for 30 secons or so
6. Add tomato sauce, garlic, salt, pepper, cumin -- stir until everything is blended
7. Bring to a boil
8. Cover and let simmer on low for 20 minutes
9. Remove from heat, let sit for 10 minutes.

Garnish with fresh cilantro leaves OR a few shreds of lettuce/cubes to tomato OR a bit of picante/salsa on top.