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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a combination of a couple of different recipes that I tweaked to suit our tastes. It's fairly easy, and finally I'm able to make a Spanish rice dish that the whole family enjoys. Ingredients:
1 small onion, chopped |
2 garlic cloves, chopped |
1 tablespoon butter |
1 tablespoon vegetable oil |
1 1/4 cups uncooked rice (your choice, but not instant) |
1 (14 1/2 ounce) can chicken broth |
1 (10 ounce) can diced tomatoes and green chilies (like ro-tel) |
2 teaspoons chili powder |
1/2 teaspoon cumin |
3/4 teaspoon oregano |
1/2 cup corn (canned or frozen or cut right off the cob, whatever you have) |
Directions:
1. Over medium heat, saute the onion in butter and oil until slightly softened.
2. Add chopped garlic and uncooked rice; cook while stirring until rice is slightly browned.
3. Stir in remaining ingredients.
4. Bring to a boil, then reduce heat to low and cover tightly.
5. Simmer for as long as your rice requires.
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