Wednesday, June 9

Spanish Rice



























I often make this as a side to Mexican dishes like White Enchiladas, or red enchiladas with the homemade enchilada sauce.   It does take about 35-45 minutes to cook, so make sure to allow enough time!  Once again, although this does take a little extra time, ounce for ounce it has to be cheaper to make than buying a boxed mix (at least where I shop here in Expensive Grocery Town, USA) and I know what's going into it--you know that whole "minimally processed food" thing again--no unpronounceable ingredients, etc.  Plus, it just tastes better!

In the words of  Jo-Lynne in response to those who don't understand this real foods thing or think  I might have gone completely nuts about this real/whole food thing, "Yes, I am still shaving my legs."  I have not become a complete earth mother. Yet.  But if my grocery budget allows--I might in the future.  : )

Spanish Rice

Preheat oven to 375 degrees.

1 Tbsp butter
1  14.5 ounce can diced tomatoes, undrained
1/2 cup chopped onion
2 cups water
1  4 oz. can diced chilies
1 large clove garlic, minced
1/2 tsp pepper
1 tsp cumin
1/4 tsp ground coriander
1/2 tsp salt
1 cup brown rice

Melt butter in baking dish.  Add in remaining ingredients and mix well.  Bake, uncovered stirring dish once about halfway through cooking time.  Cook for about 35-45 minutes, or until rice is cooked through. 

We like to serve with sour cream and guacamole and grilled salsa on the side--but it's still very good without! 

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Grocery Cart Challenge Recipe Swap

Two For Tuesdays Recipe Swap  

 




 



7 comments:

Pnutbtrcup01 said...

i made my own version of this and I just wanted to let you know that you will save time if you cook it on the stove top. :) Melt butter in a medium sauce pan, add rice stir til toasty, add chopped onion and saute, add the rest of the ingredients and stir. Cover and bring to broil, reduce heat and simmer just like regular rice, til most of the liquid is gone. Now if you use brown rice it will take as long as your baked version but if you use white it will take 20 min or less. Hope this helps!! :)

www.simplyjess.blogspot.com

Christy said...

I make a mexican rice but my rice is already cooked - I like that yours can be put together, stuck it in the oven and come back later to yummy rice! Thanks for linking this to Two for tues!

Butterpoweredbike said...

What a hoot! Are you still shaving your legs! Don't worry, I have friends who still give me the same sort of response. But you know what, none of them turn down my cooking! Thanks for linking up with Two for Tuesday.

girlichef said...

HA!! They only reason I don't shave my legs is cuz I'm too lazy. Not that I don't shave, just wait until I'm all prickly and can't stand it any longer, LOL! Your rice sounds absolutely delicious =) Thank you for sharing it w/ t4t this week.

DORCAS said...

This looks delicious! I love Spanish rice! Thanks for sharing!
~Dorcas
http://4sweetangels.blogspot.com/

the clark clan said...

Jackie, SO laughing at your comment about shaving your legs. I guess some folks think of real food more as a hippy thing, but truely it is for anyone who wants to take back their mouth from processed foods and wants to be REALly passionate about food, ingredients, cooking, health and the earth...I think more and more folks are getting REAL or becoming more Foodie and are loving the difference! This rice recipe is sumptuous! I adore spanish flavors. Thanks for linking to the two for tuesday recipe blog hop! Alex@amoderatelife

Lisa@Blessedwithgrace said...

This rice looks great - so do the enchilada recipes! Thanks for sharing your recipes and linking to Tempt My Tummy Tuesday.

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