Spanish rice is a terrific side dish, but it's also a great main dish with some taco beef tossed into the skillet.
Course: Side Dish
4cupschicken broth or stock
1large yellow onion, chopped small
28ouncespetite diced tomatoes, do not drain
1 1/2 - 2tablespoonschile powder
kosher salt, adjust to taste
Optional: fresh cilantro, chopped for garnish
In a large skillet, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to a low simmer and cover with lid. Simmer for 18-20 minutes, just until done. , Fluff the rice with a fork. Transfer to a separate dish and cover with lid to keep warm.
Melt the butter in the hot skillet over medium high heat. Add the onions and saute until translucent and slightly browned, approximately 2 minutes.
Add the garlic, toss to saute and cook about 30 seconds longer. Add the tomatoes and the spices and stir. Bring to a boil over high heat. Cover with lid and reduce to simmer on medium low for 10 minutes.
Add the cooked rice to the tomato mixture and stir well to combine thoroughly. Turn off heat and cover with lid to keep warm. If desired, garnish with cilantro just before serving. Enjoy!
Brown rice can also be used for this recipe, adjust cooking time as needed.