Lone Star Spanish Rice
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!
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INGREDIENTS
Nutrition- 1cup rice
- 2
- 2tablespoons vegetable oil
- 2 1⁄2
- 1teaspoon ground cumin
- 1⁄2teaspoon oregano
- 16
- 1⁄3cup salsa
- 1⁄4cup sliced green onion
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DIRECTIONS
- 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.
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