Okay, so it is totally conceited to refer to my own recipe as The Best Ever. And it is ridiculous to call this Spanish Rice, as I am 98% certain that people in Spain do not prepare rice dishes like this. Really, it is Americanish Rice. But that sounds dumb. So do other cheesy Spanglish/Mexamerican recipe name ideas, like Fiesta Rice, or Tex-Mex Rice (I am SO not Texan!). Whatever. Let’s just call it arroz. Now let’s cook, because I’m hungry.
2 Tbsp. olive oil
1 cup long grain rice, uncooked
1/2 cup chopped onions
1 clove garlic, chopped
1 jalapeño chili, chopped
1 Tbsp. chili powder
1 tsp. cumin
2 cups chicken stock
1 can or 2 cups chopped tomatoes
1 8oz. can tomato sauce
1/2 cup fresh cilantro
salt to taste (plenty–at least 1 Tbsp.)
Before cooking, create a Pandora music station based on Johannes Linstead, Jesse Cook, Armik, or Ottmar Liebert & Luna Negra. Trust me…this will make the cooking more fun and the food more flavorful. Next, follow these directions:
In olive oil, brown onions with rice, jalapeño, garlic, cumin, and chili powder. Add chicken stock, tomatoes, tomato sauce, and salt. Bring to a boil. Reduce heat, cover, and simmer for approximately 30 minutes, or until rice is cooked. Remove from heat and stir in fresh cilantro. Enjoy as a side dish, or add a can of black beans or cooked, chopped chicken to serve as a main dish. Or roll in a tortilla with refried beans and cheese. Just enjoy.