Friday, June 22, 2012

Matt's El Rancho's Spanish Rice

Here is another recipe that I originally posted on Six Degrees of Supperation. I made some last week, and it was just as delicious as ever!

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One of my New Year's resolutions is to revive our lovely blog, and I thought a recipe from Matt's El Rancho would be the perfect way to do so.  This recipe is super easy and makes a delicious side dish for any Mexican/Tex-Mex meal.
Ingredients:
  • 3 tablespoons vegetable oil
  • 1 1/2 cups uncooked long-grain rice
  • 1/2 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped green bell pepper
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons granulated garlic
  • 1/2 teaspoon black pepper
  • 3 cups water or chicken broth (I often use 1 1/2 cups of each)
  • 1 (8 oz.) can tomato sauce

First, chop up all your veggies.


I used my trusty veggie chopper for the onions, because we all know what a cry-baby I am around onions.

On that note, my fabulous in-laws gave me kitchen goggles for Christmas. I can't wait to try them out the next time I chop onions!!


Heat the oil in a large skillet.


Add the rice and saute until it is golden brown.






Add the veggies and seasonings, and continue to saute for a few more minutes.






Add the water/broth and the tomato sauce.

At this point, you can add 2 cups of any raw veggie you want...think chopped carrots, corn, and peas like El Arroyo. Get crazy :).


 

Stir in the tomato sauce and bring to a boil. Cover and simmer for 15 minutes.

Then remove the rice from the heat and let it stand for a few minutes, still covered, before fluffing the rice with a fork.


This rice is so fluffy and delicious...make it for your next Taco Night!

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About Me

My name is Catherine, but most of my friends call me Cat. I was born and raised in Austin, Texas, went to TCU, and ended up in Dallas for law school (where Josh and I met). After finishing law school, I decided that being an attorney was not my cup of tea, so I pursued a career in legal marketing. I am now a mother of two who is constantly trying to balance family with a full-time job, which is by no means an easy task. I love: my sweet babies, my handsome husband, my very large family, my fabulous friends, our crazy dogs, wine, TCU football, holidays, cooking, pajamas, reading, Hanky Panky underwear, Central Market, skinny dipping, carbs, live music, a full DVR, the beach, mani/pedis, the number four, Anthropologie, speaking Spanish, trivia, sangria, Pinterest, cheese, dancing, Sprinkles cupcakes, thunderstorms, naps, Tex-Mex, the Texas Hill Country, a warm bed in a cold room, ranch dressing, my job. I hate: working mom guilt, snakes, heights, waking up early, ignorant people, vomit, paper cuts, green fruit, bad hair days, snoring, Miracle Whip, scary movies, bad drivers, pulpy OJ, bikini waxes, and working out. I think that about sums it up.

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