Wednesday, April 1, 2009

Mom's* Spanish Rice

2 cups white rice (I think I just use calrose)
1 can diced tomatoes (~14.5 oz, don't drain)
2 1/2 cups cold water
vegetable oil
1/4 tsp chili powder
2 tsp garlic powder
1/4 tsp salt
1 Tbsp taco seasoning mix

Over medium-high heat add vegetable oil (enough to coat the bottom of the pan pretty well) and rice, and stir until toasty brown in color. Add water (watch out for the steam!) and diced tomatoes, and spices, stirring all together well. Turn up the heat to high, and boil for 4 minutes with the lid on. Without removing the lid, turn down the heat (low) and simmer for 18 minutes. Turn off, stir (as most of the tomato has worked its way to the edge- as in photo 3), taste to make sure its cooked through and add additional spices as needed. Remove from heat, replace the lid, and let sit until you're ready to eat.
*Clarification: not exactly my mom's recipe, but that's top this is close enough :)

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