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!
- 236.59 ml rice
- 2 garlic cloves, minced
- 29.58 ml vegetable oil
- 591.47 ml chicken broth or 591.47 ml beef broth
- 4.92 ml ground cumin
- 2.46 ml oregano
- 453.59 g canned pinto beans, drained and rinsed
- 78.07 ml salsa
- 59.14 ml 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.