For my Mexican meal the other night, this was one of the only recipes that I did not draw from Marcela Valladolid. I think that as long as you have an idea of the spices to use, this dish can be made many ways and have them all turn out well. Be sure to include lots of peppers, tomatoes and Spanish spices and you will have a flavorful rice. The key is how to keep the rice moist.
When I make Spanish rice, I cook the rice as directed and then add the flavors to the rice. I find that if you saute and season the vegetables and then add them to the rice, the flavors are stronger. The rice is kept moist by add a can or two of tomatoes. I mix Southwestern tomatoes and tomatoes in garlic and basil to intensify the flavor.
- 2 cups Basmati rice
- 1 – 15 oz can Southwestern tomatoes
- 2 tbsp canola oil
- 1/2 green & red pepper, diced
- 1 yellow onion
- 1 serrano chili, diced
- 2 jalapenos, diced
- 1 ear grilled corn
- 1 tsp each salt and pepper
- 1 tbsp each hot chili pepper, oregano, paprika & garlic
Cook the rice per the package instructions. Pour in the tomatoes and the corn when the rice is complete and mix well.
In a separate pan, saute the peppers and onions in the oil until softened. Add the spices while softening the vegetables. Pour the cooked rice into the sauteed vegetables.
Simmer until ready to serve. Enjoy!