While planning out our meals for the next two weeks, I came across my recipe for the best Spanish Rice ever. It’s spicy and oh so good! Needless to say, we’ll be serving it up later in the week.
This recipe didn’t come from a cookbook (that I know of) or a website out there somewhere. At least that’s not how it came to be in our house. The original recipe is handwritten on a piece of yellow paper, tucked away for safe keeping. In another life, we lived in a Pueblo-Style house in the desert. Naturally, we put in a beautiful cactus garden. The foreman for the landscape install was a round, jolly Mexican named Juan (I know – sounds stereo-typed, but that was the man’s name). He had a big smile and dark eyes that sparkled. I can see him now in my mind’s eye – with his big hat, leaning against a shovel and talking up a storm. Juan’s wife, Marta, had recently lost her job and was looking for temporary work as a housekeeper. Unlike Juan, Marta was quiet and shy. While Marta came to our home to clean and scrub, our conversations revolved around food. In no time at all, she was spending her time in kitchen with me, teaching me how to cook authentic Mexican dishes. Eventually Marta found a better job (pay wise) and we wished her well. Marta left us with some wonderful recipes that we have cherished over the years. Her recipe for Spanish Rice will make a big pot of rice – enough for at lease two or three meals, depending upon how you serve it. Fair warning, the longer you keep the rice, the hotter the peppers become.
Spicy Spanish Rice
1 1/2 Cup Long Grain White Rice
1 tablespoon olive oil
1 Can Chopped Mexican-Style Tomatoes with Chili Peppers
½ Spanish Onion, diced (if unable to find a Spanish Onion, use a large yellow onion_
2 Cans Chicken Broth
4 Tablespoons Chopped Roasted Jalapeño Peppers (you can use Nacho Peppers)
1 Tablespoon Cumin (or to taste)
Salt & Pepper to Taste
Heat olive oil in a saucepan over medium-heat. Add rice, brown slightly.
Add Diced tomatoes with juices, chicken broth, season to taste. Throw Jalapeño Peppers into the pot. Stir well to distribute the peppers. Bring pot to a rolling boil.
Reduce heat to low and simmer, uncovered, until liquid has evaporated and rice is soft, about 30 minutes. Stir as needed to prevent the rice on the bottom from browning.
Place in a large bowl to serve. Esperamos que disfrute de este plato picante!