Receta Spanish Rice {5 Ingredient}
Ahhhh…New Mexico….
the state that my family and I now reside in.
The dishes that are served here definitely do not resemble the regular
Tex-Mex food that our family has been used to over the years
(think Taco Bell and most of your normal Americanized Mexican restaurants)
For example, instead of refried beans, they serve
whole black beans.
Another example….Tex-Mex places love sour cream
and cheese on top of their burritos or enchiladas. Here? Not so much.
They basically like to skip over the sour cream
and they use very little cheese.
The one thing that seems to stay constant however, is their use of
Spanish rice as a side dish.
I figured I would build my New Mexican/Spanish
recipe collection by trying to find a nice recipe for this
delicacy.
Most of the ones I came across called for chopping this ingredient
and grinding that ingredient. Which is all fine and dandy
if you have the time to do those kinds of things…but I don't.
I know, I know. I can hear it now, "but Libby, that's
how you make real authentic rice!"
Ha! I'm not looking for gourmet, I'm looking for
easy.
I wanted a simple recipe…one that wouldn't require
lots of complicated steps.
I finally found it in this one!
The key ingredient in this is salsa.
Yes…salsa.
Once you see how easy this is to make,
you'll be adding it to your menu as well ;)
Spanish Rice {Five Ingredient}
(serves 5)
Ingredients:
- 2 tbsp. vegetable oil
- Half an onion, chopped
- 1 and 1/2 cups uncooked short grain white rice
- 2 cups chicken broth
- 1 cup chunky salsa (mild, medium, or hot)
Directions:
1. In a large skillet over medium heat, heat oil in a large skillet. Stir in the chopped onion and cook until translucent and tender.
2. Mix the rice into the skillet. Stir the rice often.
3. When rice begins to brown, stir in the chicken broth and salsa.
4. Reduce heat, cover, and simmer for 20 minutes, until the liquid has been absorbed.