Mimi's Spanish Rice Recipe

  Mexican Rice

1 small bell pepper, chopped
1 small yellow onion, chopped
4 cloves garlic, crushed
1/2 tsp. dried basil
1/2 tsp. dried rosemary
1/2 tsp. chili powder, or to taste
2 T. olive oil, or regular oil
1 cup white rice
1 cup chopped, peeled tomato
1 tsp. salt, or to taste
1/8 tsp. pepper, or to taste
6-8 dashes Tabasco
2 cups chicken stock
handful of fresh cilantro

Heat oil over medium in an iron skillet. Add green peppers, onion, garlic, basil, rosemary, and chili powder. Cook until vegetables are tender. Stir in rice, tomato, salt, pepper, chicken stock and Tabasco. Cover and cook over low heat for about 20 minutes or until rice is done. Stir in cilantro just before serving. Garnish with grated cheddar cheese if desired.
6 servings. Reheat in microwave on medium setting until hot. If I don't have a fresh tomato I use one 15 oz. can of stewed tomatoes, broken up with the juice. I then add about 1 1/2 cups of chicken stock instead of the 2 cups. If it looks too dry before the 20 minutes you can add 1/4 cup more chicken stock or water. If I don't have bell pepper - use 1 large rib of celery, chopped. This is a very adaptable recipe and is VERY good. Great filler for burritos and tacos too.
My great-grandmother was Spanish and we lived off of this recipe. This rice dish freezes well.

Mimi's Spanish Rice

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