I absolutely LOVE rice, especially Spanish Rice…love it out and love it even more at home when I make it. This is a simple fast way to make one amazing side dish that we just love and I hope you will too.
I’ve had Spanish Rice in soooo many different restaurants. Living in California for 40 years we were fortunate enough to have the wonderful influence of Mexican food right at our front door. Unfortunately when we moved to the East Coast…not so much. It was out of necessity that I learned to make my own….and I seriously think it’s better than anything we have ever had out. I’ve made it from scratch, but what seems to works best for me, is a combination of store bought ingredients and flavors from home mixed together. I have never once had a complaint, but have had many, many great reviews…so now I would like to share it with you.
Rice, Rice A Roni one box (I doubled the recipe)
Butter, 2 Tablespoons
Water, 2 Cups
Diced Tomatoes, one 14 ounce can
Herdez Salsa, one 7 ounce can (You can find this at most markets, if not it will be on line. For a store bought salsa, it is my favorite)
Corn, 2 ears of fresh grilled corn or on the cob cooked in the micro…or one can of corn. Again use what you have.
Cumin, one heaping teaspoon
Chili Powder, one heaping teaspoon
Garlic, one heaping teaspoon
Sage, one heaping teaspoon (we were fortunate enough to get ours right from the garden but dried sage is perfect too)
These ingredients are all doubled because I’m making rice to have tonight with our grilled chicken, and then tomorrow with what is leftover I will add one pound of ground meat and stuff bell peppers right from the garden…deeeeelicious!
I really love this rice and hope you will try it too. As a side dish served with spatchcock chicken, or enchiladas, or tacos oooor stuffed into a bell pepper or Italian squash…this is fantastic!