After a recent lowish carb dinner kick for the past several weeks, my husband finally broke down and begged for carbs. I can’t blame him. Some days he works very hard at his volunteer work and it can be very physical. The last thing a guy wants after a day of physical labor is a chicken breast with half an avocado and nothing else. I busted out some rice since we hadn’t eaten any in months. My family loves Spanish style rice with lots of spices, so I figured I would whip some up to go with the Dirty Rita Chicken.
Spicy Spanish Brown Rice
1/2 cup diced yellow onion
1 tablespoon crushed fresh garlic
2 tablespoon olive oil
1 teaspoon dried crushed red pepper
2 cups uncooked Brown rice
1.5 cups diced canned tomatoes
4 cups water
1 tablespoon salt
1 tablespoon dry cumin
3 tablespoon hot chili powder
Place olive oil, garlic, and onion in sauce pan and saute until lightly caramelized.
Add rice and spices. Give it a good stir to coat and turn the heat up to medium high. Continue stirring for two minutes on medium high heat then add tomatoes and water. Stir to mix and cover. Reduce heat to low. Cook covered for 40 minutes or until rice is your preferred texture.
Clearly, that is a lot of spices and if you like a more bland dish, you will want to cut the spice amounts in half or more. My kids love it, but they also liked Chilula sauce as infants, so they might be odd. This rice is a great base for making homemade burrito bowls if you are into that.
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