Tex-Mex Rice
Wednesday, February 9th, 2011
The next several recipe posts are going to be some of our go-to dishes. We always make things like rice, sauteed chicken, stir fry, and fajitas or tacos. They are our faithfuls that we rarely screw up. We try to stick to what we know for one night a week then branch out on the other night. I hate messing up dinner so it’s better for my ego if we do one really good meal and one not so good.
I have to admit we have come a long way in our meals since we got married three years ago. We ate chicken and mashed potatoes at least twice a week. I was pretty sure I was about to start clucking if we didn’t branch out soon. So one way we branched out was to change the potatoes to rice. I never liked rice until I married Jace and he got me to reluctantly start eating it. Now most of my meals consists of some kind of rice. I’ll eat it plain for lunch or breakfast, put it in soups or make it as a side dish. This recipe is really easy and the salsa in it gives the rice TONS of flavor. I make a big batch of this probably every other week and eat on it for several days. It’s so good! We normally use Julios salsa but any salsa will work. The other day I had some salsa from Rosa’s that was really good too. You can make it as mild or spicy as you want.
Quick Spanish Rice
2 tablespoons canola oil
2 cups white rice
1/4 cup salsa (more or less depending on how spicy you want it)
1 carton chicken broth
salt
Pour the oil into a pot set on medium high heat. When the oil is hot, add the rice and cook for about 2 minutes to toast the rice. Add the salsa and stir to coat all of the rice. Add in half the carton of chicken broth and reduce the heat to medium. Cook until the rice absorbs the liquid and is soft. Add more chicken broth during cooking if needed.
Pour the rice into a serving dish and salt to taste.
