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!
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.
[…] 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 […]