Spanish Rice with Jalapenos

Simple and spicy.

I often wonder what to serve as a side dish when we have Mexican food. Beans and salad are standard options but usually these also form some part of the main dishes too. My problem is now solved as this rice is just perfect.

It is really easy to make – I’m never particularly confident that rice will come out of the pan the way it is supposed to, with nice fluffy grains which aren’t stuck together in a big lump. However I’ve made this recipe a couple of times and it has turned out well without any effort.

If you don’t like spicy jalapenos then just omit them. You’ll still get very tasty tomato and onion flavoured rice.

With regards to the chicken stock, I used the salt-reduced version from a carton but you could also make some by mixing a chicken stock cube with hot water. If you need to make this vegetarian then you can substitute vegetable stock instead.

This will serve 4 or maybe even 6 people as a side dish. It depends on how much other food you have 🙂

Ingredients – serves 4:

  • 2 cups chicken stock
  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 1 cup long grain white rice
  • 1/3 cup tomato paste
  • 1 tbsp finely chopped jalapenos (I used pickled ones from a jar)
  • fresh coriander (cilantro) leaves, optional, to serve

Method:

  • Put the chicken stock into a small saucepan over a medium-high heat and bring to the simmer.
  • Put the olive oil and diced onion into a medium saucepan and place over a medium heat. Cook for a couple of minutes until the onion starts to turn translucent.
  • Add the rice to the pan with the onions and stir to mix. Cook for a minute then carefully pour in the hot chicken stock as well as the tomato paste.
  • Stir and then put a lid on the rice pan.
  • Bring to a rapid simmer and cook, covered with a lid, for 10 minutes until the majority of the liquid has been absorbed by the rice.
  • Add the chopped jalapenos to the pan and stir with a fork. Immediately put the lid on, remove from the heat and leave to sit, covered, for 15 minutes.
  • Remove the lid and use a fork to separate the grains.
  • Transfer to your serving dish and top with some fresh coriander leaves if you have them.
  • Enjoy!

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