Spanish rice or some would claim it, Mexican rice… To me, there is no difference. Well, maybe a little. Both are so close in flavor for me, and I love it! It is awesomely good served with any Mexican dish. Easy and simple to make, you’d make it over and over again. Give it a try!
1 cup of uncooked rice
2 tablespoon olive oil
2 cloves of garlic or more, minced
2 tablespoon cilantro and 2 tsp for garnish
2 cup of chicken broth or water
4 plum or roma tomatoes, chopped
1/2 onion, chopped finely in squares
1 tsp cumin
salt and pepper to taste
1 tsp chili powder
Heat oil in a deep skillet over medium heat. Saute garlic until fragrant then add onion, saute until transparent. Put in rice and saute rice with garlic and onion for about 3 mins or until rice is golden brown.
Stir in chopped tomatoes. I suggest that you don’t use canned tomatoes because it will give a redder look to the rice and sweeter taste. Stir in for about a minute or so then add chicken broth or water. Put in cilantro and season with chili powder, cumin, pepper and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.