This quick and easy Spanish Rice recipe only contains 5 ingredients and resembles the kind you order in restaurants. It makes a wonderful side dish to any south western entree.
Ahhhh…New Mexico….the state that my family and I now reside in.
The dishes that are served here definitely do not resemble the regular Tex-Mex food that our family has been used to over the years (think Taco Bell and most of your normal Americanized Mexican restaurants).
For example, instead of refried beans, at some restaurants they serve whole black beans. Another example….Tex-Mex places love sour cream and cheese on top of their burritos or enchiladas.
Here? Depending on where you go, not so much. They basically like to skip over the sour cream and they use very little cheese.
The one thing that seems to stay constant however, is their use of Spanish rice as a side dish. I figured I would build my New Mexican/Spanish recipe collection by trying to find a nice recipe for this delicacy.
Most of the ones I came across called for chopping this ingredient and grinding that ingredient.
Which is all fine and dandy if you have the time to do those kinds of things…but I don’t.
I know, I know. I can hear it now, “but Libby, that’s how you make real authentic rice!” Ha! I’m not looking for gourmet, I’m looking for easy.
I wanted a simple recipe…one that wouldn’t require lots of complicated steps. I finally found it in this one! The key ingredient in this is salsa.
Once you see how easy this is to make, you’ll be adding it to your menu as well 😉
Serves: 5 people
Calories Per Serving: 244
- 2 tbsp. vegetable oil
- Half an onion, chopped
- 1 cup uncooked short grain white rice
- 2 cups chicken broth
- 1 cup chunky salsa (mild, medium, or hot)
- In a large skillet over medium heat, heat oil in a large skillet. Stir in the chopped onion and cook until translucent and tender.
- Mix the rice into the skillet. Stir the rice often.
- When rice begins to brown, stir in the chicken broth and salsa.
- Reduce heat, cover, and simmer for 20 minutes, until the liquid has been absorbed.