"Spanish" Rice

I make this because the girls love it. It's a "Mexican Monday" staple. It's a great accompaniment for carne asada or chile verde or enchiladas.

SPANISH RICE

3-4 glugs of olive oil
1/2 a large onion, diced
2 cloves of garlic, smushed
a half palmful of cumin seeds
1.5 cups of long grain white or brown rice
2-2.5 cups of water
2 medium tomatoes, quartered
2 tsps of tomato paste (for flavor and color, I use the kind that comes in a tube.)
salt and pepper to taste

Saute onion, garlic, and cumin seeds in olive oil in a saute pan over medium heat until onions are translucent and cumin seeds become fragrant. Add in rice and saute until rice is well-coated with oil, about 1-2 minutes. Add water and raise heat so that mixture comes to a simmer. Add in tomatoes and tomato paste, stir. Reduce heat to low and cover. Cook 20-25 minutes without disturbing until all liquid is absorbed. Salt and pepper to taste. Fluff rice with a fork before serving. Serves 4 with leftovers.

Comments

[michael jones]

Great idea! I have a picky eater gilrfriend and i am sure that she will like your recipes!