Spanish Rice
You can substitute white rice in this recipe. For me, it's a way to add some extra nutirents and fiber to a meal without my kids realizing it's "healthy", and the brown basmati rice has a milder flavor than short- or long-grain brown rice. Adding some chopped green chiles or a pinch of cayenne will make it spicier, but I think the Mexican recipe stewed tomatoes give it a great flavor.
Ingredients
- 2 tsp. olive oil
- 1 cup long-grain brown basmati rice
- 1 can Mexican recipe stewed tomatoes (14.5 ounce) or diced tomatoes for a milder flavor
- 4 cups water
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
Instructions
- Heat oil in a 3-quart sauce pan.
- Add rice, stirring until it is lightly toasted (about 5 minutes).
- Add the tomatoes, water, onion and cilantro, stirring to combine.
- Bring to a boil, then cover the pan and reduce the heat to low, simmering until the liquid is absorbed, about 20-25 minutes.
- Remove from heat; fluff with a fork and serve.
