Spanish Rice
Today is Cinco de Mayo! So I decided while entertaining friends and family, that I would also take the opportunity to create a few new recipes. I've made Spanish Rice plenty of times before following recipes from different cookbooks. Today I decided to create my own. I got my Recipe Journal out and just starting writing down all the different flavors I like and this is what I came up with. I must say that this is the BEST Spanish Rice I have ever had and I eat out at a lot of different Mexican restaurants! Did I mention that Mexican Food is one of my top 3 favorite cuisines? I like my rice al dente, so this is why I only used 1-1/2 cups of chicken broth. I never really use the 2:1 ratio. Check your rice during the cooking process and feel free to add a little more broth if you feel it needs it. Also, if you don't like cilantro use fresh parsley for garnish or omit it altogether.
Ingredients
- 3 slices of bacon cut into small pieces
- 1 medium onion chopped
- 1 medium green pepper chopped
- 1 cup rice
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup crushed tomatoes
- 1 1/2 cup chicken broth
- Chopped cilantro for garnish
Directions
- Step 1 Cut bacon into small piece into a deep sided skillet and brown over medium heat
- Step 2 Add onion and green pepper and stir to combine
- Step 3 Add rice and seasonings, stir and toast the rice mixture for about 2 minutes
- Step 4 Add crushed tomatoes and chicken broth, stir to combine, lower heat and simmer covered for about 20 minutes or until all of the liquid has evaporated
- Step 5 Fluff rice with a fork, transfer to a serving platter or bowl and garnish with fresh copped cilantro
Perfect day to make this. Looke yummy, going to have to try this recipe.