Lone Star Spanish Rice

Submitted 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!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 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

1. Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
2. Add broth, cumin, and oregano; bring to a boil.
3. Reduce heat and cover tightly. Simmer for 20 minutes.
4. Remove from heat and stir in beans.
5. Let stand until all liquid is reabsorbed, about 5 minutes.
6. Stir in salsa and green onions.

Reviews

[Rose is Rose]

Delish, it is "Delish", and thank you!

 

[coastiehunny]

This was really good. The only changes I made was to add jalape?os for an extra kick. Thanks!!

 

[Chef Stiles]

This was excellent I used the boxed spanish rice and added the rest as directed Thanks

 

[Happy Hippie]

I made this to go with fajitas and it was pretty good and easy to make. I didn't use the green onion because I was out of them, but I think they were needed for the good flavor they'd add. I think I'll add a little cilantro next time too for no other reason than I love cilantro. I'll definately make this again. It was a nice change of pace from the usual Mexican rice or beans, which I normally would make. Thanks for sharing. This is a winner.

 

[Roxygirl in Colorado]

I made your rice to accompany chicken fajitas and it was a PERFECT choice! I used beef base (plus water) for the broth and omitted the green onions (I was out). I loved the mix of spices and the texture of the pinto beans.This was definitely restaurant worthy. Thanks Delish, for posting a recipe I will make often! Roxygirl