5-minute Spanish Rice

By Nicole Burke

Category: Side Dish

This Spanish Rice recipe is a twist on a recipe that I have known my whole life. The original recipe was passed from my grandmother to my mom, who wrote it in the recipe book where she kept all of our family favorites. This book has belonged to me since she passed away. Anytime I cook any of the recipes in that book I remember both my mother and my childhood.

Ingredients:

  • 2 Tablespoons of Butter or Oil for frying

  • 2 Cups of Cooked Medium Grain Rice (it can be minute rice, but I usually cook it myself).

  • 1 10 oz Can of Diced Mild Green Chiles.

  • 1/4 - Teaspoon Garlic Powder

  • 1 14.5 oz Can of Diced Tomatoes (Fire Roasted add an extra appealing flavor, but plain will do. If you have the kind with onions and celery or onions and peppers, those are the best).

  • Salt and Pepper to taste.

Directions:

  1. Make sure the rice is cooked, not too undercooked or overcooked.

  2. Heat the oil in a medium to large-sized nonstick frying pan. Turn the heat to medium.

  3. Add the chiles and fry them for 1 minute.

  4. Sprinkle in the garlic powder.

  5. Add the diced tomatoes with their juice. Mix it with the contents of the pan, don't let the juice cook-off.

  6. Add the rice. Mix thoroughly until all the juice from the tomatoes and chiles has been absorbed. Add salt and pepper to taste (I add less than 1/4 teaspoon of each, but I don't like salty food). Mix them in and let the rice cook about 1-2 more minutes while mixing.

Just a tip for the rice: I guess this part is tricky for some. The key is to have rice that is cooked just to the point where there is not crunch and not anymore. The juices from the canned ingredients are not enough to soften the rice. However, if the rice is overcooked, those added juices from the cans will make it mushy. Ideally, You want the rice to absorb the juices and the flavor with them, and not get mushy. Also, I said "5 Minute" because it could be made that quickly. Which makes it an easy side dish. However, I have noticed that when I give every step a little more time to simmer and fry, the flavor is better. If you have ten minutes, give it ten minutes, just don't burn it.


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