Spanish Red Rice
Spanish Red Rice
What is Spanish Rice
Spanish Rice, which also known as "Mexican Rice", is a common side dish in Northern Mexico, as well as in the Southwestern region of the United States. This dish is not a traditional dish from Spain although the names Spanish Rice and Mexican Rice imply the same dish.
Why Is It Called Spanish Rice?
Ironically rice is not native to Mexico. It was first introduced in the 1500's when Spain initiated their invasion. Spaniard natives imported goat, chicken, pigs and cattle. Through the course their travels around the world, they spent time in Asia, and from there, brought rice to Mexico. Shis may be a reason why it is sometimes called Spanish Rice.
- 1 cup Long Grain White Rice, Uncooked
- 2 Garlic Cloves, Minced or Fine Chopped
- 2 Tablespoons Vegetable Oil or Lard
- 8 ounces Bottled Tomato Sauce
- 2 Ripe Plum or Roma Tomatoes, Chopped
- 1 cup chicken or Vegetable Broth
- 1 Tablespoon Chili Powder
- 3/4 teaspoon Kosher salt or Sea Salt, Coarse
- 1 Medium White Onion, Small Diced
- 1 Jalapeno Pepper, Grilled or Roasted
- Heat a skillet over medium high heat. Once hot, add rice and with wooden spoon coat with oil by mixing. Add the onion and saute for about 1 minute. Add the garlic and saute for 30 seconds.
- Add the tomato sauce, chili powder, salt, broth and diced tomatoes. Cook for another minute over low heat. Cover, and let it slow slowly for about 20 minutes without lifting the lid. Do NOT lift the lid! After 20 minutes, remove from heat with cover still on and let it sit COVERED for another 5 minutes. Garnish with grilled or roasted jalapeno and fresh cilantro.