Easy Authentic Spanish Rice
This recipe IS really easy. Even though it seems like the amount of butter, onions and tomatoes are excessive, keep to those proportions. If you don't want it too hot, then definitely scale back on the jalapenos. I didn't have any Mexican tomatoes on hand, so I used the same amount of canned plain, diced tomatoes and added some garlic powder, chili powder and a little cumin to taste.
Don't miss down in the footnotes that water may needed to be added. I missed that and ended up adding water after it had already been cooking for 45 minutes. Mine took about 1 1/2 cups of water ( I was making a double recipe) and took about 70 minutes or so to cook. It probably wouldn't have taken that long to cook if I had added the water at the beginning. It would be nice for the water to be in the recipe rather than in the footnotes.
It might seem like I barely followed the recipe, but when I added my spices, I was just trying to guess what Mexican tomatoes had in it. I must've guessed pretty close, because it really was good! Thanks for the submission :-)
19 users found this review helpful
Jul. 21, 2012