Today I have for you a great side dish! A perfect accompaniment to my Extra Cheesy Chicken Enchiladas. Today’s recipe is so yummy yummy Spanish Rice. It is much easier than you would think to make!
1 Cup White Rice
2 Cups Water
2 Tbls Tomato Sauce
1 Tbls Butter
1/2 tsp Each: onion powder, paprika, ground cumin
1/4 tsp Oregano
1 ea Garlic Clove, small, minced
Salt and Pepper to taste
You will need two small stock pots. In the first one add water, tomato sauce and all spices. Put on medium high heat and bring to boil.
In the other stock pot (while waiting for the liquid to boil) over medium heat add butter, let melt and add garlic until lightly toasted. Add rice and let “fry” in the butter for a few minutes, stirring every minute.
When the liquid has come to a boil and the rice is toasted, add the liquid to the rice pot. Cover and reduce heat to low, cooking like normal rice for 20 minutes. After done cooking gently fluff with a fork, taste, adjusting seasoning if needed.
This is great and more flavorful than most Mexican/Spanish restaurants you can get this in. I like to drizzle some of my enchilada sauce over it while serving for an extra yummi-ness. Also, allowing some shredded cheese to melt on the top is even better! Let me know if you try out this recipe and how you like it! Thanks for reading!