Easy Spanish Rice

September 13, 2010

Easy Spanish Rice

Sara Jones, Tucson CSA

This recipe is a great side dish but can become an easy one pot
meal by adding a can of beans or crumbled bacon along with
the rice. You can change the look of this dish by the way you
chop the vegetables. A nice ¼ inch dice is best for serving as
a side dish. Larger slices will still have time to cook through,
if you want to serve this as a complete meal with some sort of
protein added in.

1-2 tablespoons oil or butter
1 cup white rice
1 medium potato, diced
1 carrot, diced
½ onion, diced
2-3 fresh or roasted green chiles, seeds removed and diced
2-3 tomatoes, fresh or canned, diced
½ teaspoon ground cumin
1 teaspoon dried oregano
Salt to taste

Heat butter or oil in a saucepan over medium high heat. Add
onions, chiles and cumin and sauté for a couple minutes to
release fragrance. Add the rest of the ingredients and stir to
combine. Add 1 ¾ cups water and bring to a boil. Cover and
reduce heat to low. Cook on low for 15 minutes, remove from
heat, and allow to sit for 5 more minutes before removing lid.
Taste for salt and add more if needed. Serve hot.

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