Thursday, February 3, 2011

Fiesta Rice

This variation on Spanish Rice, is quick and easy.  It makes a nice accompaniment to any Mexican or Southwestern dish.  It also partners well with Rancho Red Beans.

The diced tomato gives the rice a nice light tomato flavor and a hint of color.  You may also add a small can of chopped green chilies.

Follow the instructions on the rice package, for the ratio of dry rice to liquid (example:  one recipe =  one cup of dry rice + 2 cups liquid) Do not use Minute Rice.

1- 2 tablespoons olive oil
1 teaspoon salt, or 1 teaspoon of Adobo Seasoning (I use the Adobo Seasoning)
1 onion chopped
1 teaspoon of crushed garlic
1 cup of diced tomatoes (drained)
chicken broth (follow water equivalent on rice package)
1 small can of chopped green chilies (optional)
dry white rice (I love Trader Joe's White Basmati Rice because its nice and fluffy)
fresh cilantro for garnish

In large skillet, saute onion, garlic and rice, over medium heat, just until rice begins to brown slightly.  Slowly add the salt, diced tomato (chilies if using) and liquid (broth).  Stir until blended; cover and reduce heat, and simmer until rice has absorbed liquid and is tender.  Garnish with a bit of chopped cilantro.

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