I found this recipe off food.com, one of my new favorite places for always great recipes, besides Allrecipes.com. I threw it together in less than 10 minutes and it simmered away for 20 minutes. It was easy – just watch your heat and time, you don’t want the bottom of your pan to turn into a hard, crusty rice disaster. We had some for dinner and put the remainder of it into our freezer burritos. This time our freezer burritos were made with chicken! Back to the recipe at hand, I think you’ll enjoy this quick Spanish rice. I am sure there are more authentic recipes out there but this one is fast!
- 1 (15 ounce) can stewed tomatoes**
- 1 1/2 cups chicken stock
- 1 1/4 cups rice
- 1 tablespoon butter
- 2 teaspoons chili powder**
- 3/4 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1 teaspoon cumin**
**Known IC irritants, tread carefully!
In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
Bring to a boil; reduce heat to low.
Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don’t take off the lid and stir at all until it is done).
Garnish with green onions and/or cheddar cheese.