I'm sort of kicking myself right now for not posting this recipe sooner. I've lived in the Southwest for most of my life (I'm not going to disclose exactly how long that is at this time thank you very much) and have never shared my recipe for Spanish rice or quite simply, Arroz. After all, the Spanish don't call it Spanish rice. Nor are Mexicans from Spain for that matter......
I've decided to take back control of my style. Whatever that may be. I've been blogging for several years now and still feeling like an amateur most of the time. I know that I know how to cook. And I know that I know that I'm pretty amazing in many ways but what I didn't know was how much I lack in knowledge about the in's and out's of pretty much all things blogging.
It's a humbling hobby/profession indeed. I've learned A LOT over the last several years and for the most part it's been a lot of fun and I enjoy doing it. Every time I let myself get a wee bit discouraged, somebody out of the blue in real life or via the Internet gives me the kindest compliment or words of encouragement. Blogger friends are the best; Cynthia, Renee, Carolyn, Valerie and so many more.
True enough, I've found my niche, a way to fit in, express myself and although it took years, a place to be me without regrets. Ironically, in the process of trying to fit and be one of the "cool kids" I thought I had to change my style in order to be accepted. Food Photo Sharing sites, we all know them, have been in the past and may still be a great way to get your brand known. However, I have found myself changing the way I style my food, take my pictures, edit them and even what I decide to make for dinner. Healthy foods don't seem to do as well as cupcakes and macaroons for some reason.
I'll either use El Pato along w chopped onion, garlic & cumin or throw in
a jar of my favorite chunky salsa.
And of course, foods from the South West where I have spent the majority of my life soaking in the spices, flavors, traditions and fun of Hispanic foods and people. Which by the way, when cooking Spanish Rice or Red Rice, short grain rice is usually preferred. Short grain rice is plump, almost round shaped and cooks into softer grains that cling together. Perfect for 'sticky rice' which is easier to scoop up into a warmed, home made tortilla.
Did you know that Rice + Beans = A Complete Protein? My favorite lunch is Spanish rice and black beans w a few cruciferous veggies and a piece of fruit for dessert.
TIME 30 MINUTES SERVES 6
1 1/2 cups short grain rice
2 tablespoons vegetable oil (don't use olive oil, it's not a high heat oil!)
1 1/4 cups chicken broth
1 1/4 cups of your favorite salsa
1 cup of frozen mixed petite vegetables
Garnish with any of the following
chopped green onion
In a medium size sauce pot over medium-high heat add oil. Let it get hot for a couple of minutes then add the rice. Stir occasionally for 4-6 minutes until the rice is a deep golden brown and fragrant, don't let it burn! (obviously)
Add broth and salsa and stir to combine. Bring to a boil then lower heat and cover with a tight fitting lid. Let the rice simmer for 16-18 minutes until most of the broth has been absorbed. Stir in the frozen vegetables and cook another 2-3 minutes.
Serve hot with garnishes. This pairs exceptionally well with my red chile shredded chicken tacos and cumin black beans.