Spanish or Mexican Rice

A red rice goes nicely with Mexican food and in the past I’ve relied on a recipe with tomato sauce, green pepper, onion, chili powder and garlic powder, which is good. I wanted to kick it up a notch though and was making a larger batch than normal for a wine tasting party so I found this version in one my old standby cookbooks, Desperation Entertaining!. They said it serves 8 generously but we must not have had that many rice eaters last night, as it served 8 with TONS left over. So I would presume it can serve 12 easily as a side dish. I used a mild jarred salsa and the flavor was excellent.

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Spanish Rice

Servings: 8

Ingredients

3 cups rice
2 Tbs butter
1 quart chicken broth
1 16-ounce jar of salsa
1/2 tsp cumin

Instructions

Heat the butter until it melts, then stir in the rice and cook until lightly browned, stirring constantly.
Add the broth, salsa, and cumin and stir while bringing to a boil, then cover and cook 20 minutes. Fluff with a fork.
If you’re not serving right away, you can cover with a tea towel then put the lid back on.

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Posted

September 27, 2009

Mexican / Tex-Mex / Cali-Mex, Rice, Side Dishes

Ellen

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Comments

2 responses to “Spanish or Mexican Rice”

Tacos without the Packet – CheapCooking

March 23, 2017

[…] started using this recipe from Let’s Eat In Quick and Delicious Weekday Meals. Often, I make Spanish Rice to go with the tacos, which conveniently uses 8 ounces of tomato sauce as well so you can just use […]
Recipe: Mexican Rice in a Rice Cooker – CheapCooking

March 18, 2017

[…] taco meat and shells so in addition to refried beans I wanted some Mexican rice as well. I have a recipe for Mexican rice I like that I do on the stovetop but I decided to try one in the rice cooker. I used the one in The […]

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