Spanish Rice Recipe

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 jalapeno pepper, seeded and minced
• 1 can (1 3/4 cups) diced tomatoes, undrained
• 1 cup chicken or vegetable broth
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh cilantro, optional

Instructions:

1. Rinse the rice with cold water and drain. Set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and jalapeno pepper and cook for 1 minute more.
4. Add the rice and stir well until coated with the oil.
5. Add the diced tomatoes, broth, cumin, salt, and black pepper. Stir well.
6. Bring to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
7. Cook for 18-20 minutes, until the liquid has been absorbed and the rice is tender.
8. Remove from heat and let stand, covered, for 5 minutes.
9. Fluff the rice with a fork and stir in the cilantro, if using. Serve hot.

Verdict:

This Spanish rice has a delicious blend of flavors and is easy to make. The jalapeno pepper adds a bit of spice, but can be left out or adjusted to taste. The cilantro adds a fresh, herbaceous note that complements the dish nicely.

Serving Suggestions:

This rice is a great side dish for any Mexican or Southwest-inspired meal, or can be served as a tasty vegetarian main course. It pairs well with beans, grilled chicken, or roasted veggies. Add a squeeze of lime to brighten up the flavors. Enjoy!