By Kelly Bogard

Rice. Grown with pride by Texas farmers.

It’s an important economic driver in Southeast Texas. My favorite is a long-grain basmati rice, also known as Texmati.

It has an amazing buttery flavor perfect for this week’s south of the border treat. Just in time for next week’s Cinco de Mayo celebrations.

For Spanish Rice, you will need…Spanish Rice
2 tbsp. butter
1 ½ cups long-grain rice
½ white onion
1 green bell pepper
1 jalapeno
1 tbsp. minced garlic
28 oz. stewed tomatoes, diced with juice
1 tsp. salt
½ tsp. ground cumin
½ tsp. chili powder
1 ½ cups water
Cilantro

This rice is a perfect complement to any Tex-Mex dish, like enchiladas and fajitas. It would even be good with this chicken.

First, chop all of the vegetables and set aside. You can leave the seeds in the jalapeno if you want to turn up the heat.
Spanish Rice

In a high-sided saucepan, melt the butter over medium-high heat and then add the rice to brown. Make sure to coat all of the rice in the butter and stir occasionally to toast evenly. This will take about five minutes.
Spanish Rice

Now that the rice is browned, add in the veggies, stirring so they get mixed in well.
Spanish Rice

Stir in the tomatoes with the juice and spices. Reduce the heat to medium and let the rice mixture simmer for five minutes covered.
Spanish Rice

Pour the water over the cooked-down rice mixture. Stir well and simmer for another 15 to 20 minutes covered. Add in a handful of chopped cilantro now if you want.
Spanish Rice

Be sure to check the rice every few minutes so it doesn’t burn on the bottom. Serve warm with your Tex-Mex Feast.
Spanish Rice

Happy Cinco de Mayo. From all of us at Texas Table Top, enjoy!

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Recipe: Spanish Rice

Summary: Perfect complement to a Tex-Mex feast

Ingredients

Spanish Rice

  • 2 tbsp. butter
  • 1 ½ cups long-grain rice
  • ½ white onion
  • 1 green bell pepper
  • 1 jalapeno
  • 1 tbsp. minced garlic
  • 28 oz. stewed tomatoes, diced with juice
  • 1 tsp. salt
  • ½ tsp. ground cumin
  • ½ tsp. chili powder
  • 1 ½ cups water
  • Cilantro

Instructions

  • Chop all vegetables.
  • Melt butter in high-sided saucepan over medium-high heat.
  • Coat and toast rice in butter.
  • Add chopped vegetables to the rice.
  • Pour in tomatoes and spices.
  • Reduce heat to medium or low-medium and simmer covered for five minutes.
  • Stir in water and cilantro.
  • Cover and simmer for an additional 15 to 20 minutes.
  • Stir occasionally to prevent burning.
  • Serve warm.

Cooking time (duration): 0 hour(s), 30 minutes

Number of servings (yield): 6-8

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