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…
2 tbsp. butter
1 ½ cups long-grain rice
½ white onion
1 green bell pepper
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
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.
Happy Cinco de Mayo. From all of us at Texas Table Top, enjoy!
Recipe: Spanish Rice
Summary: Perfect complement to a Tex-Mex feast
- 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
- 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