arroz! (mexican rice)

Mexican rice, also called Spanish rice, is a common side dish to accompany any Mexican meal.  It is made by browning white rice in fat, adding onion and spices for flavor and simmering in a tomato based sauce until rice is light and fluffy.  

The arroz I made the other night is a combination of recipes I have tried over the last couple of years and it turned out to be my favorite.  This tasty side is a must at your upcoming Cinco de Mayo fiesta.

r&r living: mexican rice

1/2 C. prepared chunky salsa (your choice)

1 3/4 C. water

1/8 tsp. chili powder

1/8 tsp. cumin

1/4 C. diced onion (red onion, yellow onion, sweet onion... you choose)

2 roma tomatoes, diced

1 1/2 tbsp. olive oil

1 C. long grain white rice

fresh cilantro, chopped

combine water, salsa, chili powder, and cumin in a bowl and set aside.

heat oil in a large saucepan over medium heat.  i use a large frying pan. whatever you choose to use, make sure it can be covered.  after oil has been heated add rice and stir constantly until rice begins to turn white (not golden).  add onion, stirring constantly for about 2 minutes.

slowly add your salsa mixture, taking care as it may steam.  stir in your diced roma tomatoes and bring to a boil.

cover the pan, reduce heat to low and cook for about 20 minutes.  i check my rice periodically to make sure it doesn't overcooked.  stir in cilantro, fluff and serve.