I made enchiladas yesterday and was scrounging around for a side dish as usual. We really like Spanish Rice at restaurants but aren't fond of the mixes that are on the market and I hadn't up to this point, figured out a really tasty homemade version. That has all changed!! This rice turned out great! Just enough spice and not too tomatoey. We will definitely be doing this one again.
I actually did 2 batches, one with the separate spices and one with 1/2 homemade salsa. They were both awesome!
1 cup rice
2 T oil
2 cups beef broth
1/2 cup chopped onion (really fine)
1 clove garlic minced
1 t. chili powder
1 t. cumin
1/4 cup tomato sauce
- Saute onion and garlic in oil briefly in medium saucepan
- Add rice and saute lightly until rice is all coated with oil and is fragrant
- Stir in broth, chili powder, cumin and tomato sauce. Bring to a rapid boil.
- Reduce heat and simmer covered for 25-30 min until liquid is absorbed and rice has bloomed.