There’s many Mexican dishes that I love to make like enchiladas, tacos or burritos, “refried” beans, carne asada.. well the list goes on. With all those dishes, you have to have just the right side dish to bring the entree together. Many times the perfect addition is some Spanish Rice.
I absolutely love a good Spanish Rice. I like it to have some tomato flavor and spices, but not too spicy, not too bland. It has to be just the right amount of flavors and aromas for it to be a well rounded side dish to all of my favorite Mexican food. I’ve played with different flavors, always looking for something easy to throw together yet substantial enough to stand the flavors of many dishes I like to pair it with. This recipe uses items I always have stocked in my kitchen, so the prep work is a cinch. It’s become one of those dishes that is in regular heavy rotation in our home, and I hope you enjoy it just as we do.
- 2 tablespoons extra virgin olive oil
- 2 cups white rice
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 3 cups low sodium chicken broth
- 1/2 small red bell pepper
- 1 tablespoon tomato paste
- 1 can Original Rotel Diced Tomatoes and Green Chilies, drained
- pinch of oregano
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
Stir to combine.