Recipe by Delish
This is the spanish rice I grew up eating and I like to serve it with my Creamy Tex Mex Enchiladas. Depending on whether or not you are serving a chicken or beef main dish, coordinate the broth to go along with it. You can also substitute black or kidney beans if you prefer. It comes from a Pace Picante Tex Mex cookbook. Oh so good!
- 1 cup rice
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 1⁄2 cups chicken broth or 2 1⁄2 cups beef broth
- 1 teaspoon ground cumin
- 1⁄2 teaspoon oregano
- 16 ounces canned pinto beans, drained and rinsed
- 1⁄3 cup salsa
- 1⁄4 cup sliced green onion
Directions See How It's Made
- Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
- Add broth, cumin, and oregano; bring to a boil.
- Reduce heat and cover tightly. Simmer for 20 minutes.
- Remove from heat and stir in beans.
- Let stand until all liquid is reabsorbed, about 5 minutes.
- Stir in salsa and green onions.