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Easy Spanish Rice
This recipe is a great side dish but can become an easy one pot meal by adding a can of beans or crumbled bacon along with the rice. You can change the look of this dish by the way you chop the vegetables. A nice ¼ inch dice is best for serving as a side dish. Larger slices will still have time to cook through, if you want to serve this as a complete meal with some sort of protein added in.
- 1-2 tablespoons oil or butter
- 1 cup white rice
- 1 medium potato, diced
- 1 carrot, diced
- ½ onion, diced
- 2-3 fresh or roasted green chiles, seeds removed and diced
- 2-3 tomatoes, fresh or canned, diced
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt to taste
Heat butter or oil in a saucepan over medium high heat. Add onions, chiles and cumin and sauté for a couple minutes to release fragrance. Add the rest of the ingredients and stir to combine. Add 1 ¾ cups water and bring to a boil. Cover and reduce heat to low. Cook on low for 15 minutes, remove from heat, and allow to sit for 5 more minutes before removing lid. Taste for salt and add more if needed. Serve hot.
Submitted by Sara Jones, Tucson CSA