“spanish” rice or mexican rice
This is one of those dishes that just isn’t the same unless my grandmother makes it. It’s also been my Everest of recipes as I desperately tried to recreate it while simultaneously cursing myself for not learning it from her while I could. Although it’s not the same, it’s darn close and maybe it’ll just get better as I get older.
Side note: We called this Spanish rice and I have no idea why. It’s a Mexican recipe, made by my Mexican grandmother and served with Mexican food. How Spain got involved, I’ll never know.
1/4 cup olive oil
2 medium fresh tomatoes (peeled and chopped into small bits)
1 green pepper (sliced)
3 garlic cloves (smashed)
1 cp rice
1.5 tbsp cumin
1 tsp black pepper
1 onion (sliced thinly, not chopped)
1 tsp salt
1 chicken bouillon cube
2.5-3 cps water
1 hot pepper optional
Handful of fresh cilantro optional
1. Brown rice in oil on medium high heat.
2. Add smashed garlic cloves to the rice for a couple of minutes to distribute flavor.
3. Add tomatoes, pepper, seasonings, onion, water and bouillon cube. Stir to mix well.
4. Bring water to a boil and then lower to medium/medium low heat. Cook for 20 minutes (the secret: don’t peak!).
5. Check on rice after 20 minutes. Keep cooking as needed.
6. Optional yet recommended: Add a handful of fresh cilantro to the end.
Enjoy! It’s even better as leftovers…