Spanish Rice

This is from my friend Chris R.

Have you ever wondered why the rice you get a good Mexican restaurants tastes nothing like what you get out of a bag or kit at home?  The reason is that the classic variety uses puffed rice, which means heating the rice in oil until it’s a little expanded.  Kind of like Rice Krispies, but not quiet as much.

The trick to doing this correctly is watching very carefully and stirring gently, but constantly.

• 3 tablespoons oil
• 1 cup uncooked rice, long-grain is best
• ¼ onion, chopped fine
• 1 can Mexican flavored diced tomatoes
• 3/4 cup chicken broth
• seasonings to taste (chili powder, cumin, paprika, etc. But a little is all you need)

1. Heat oil in a large sauce pan over medium heat
2. Add rice
3. Cook until rice begins to turn golden and puffs up
4. Add seasonings if desired
5. Stir in onions
6. Cook until tender
7. Add tomatoes and chicken broth
8. Bring to a boil
9. Reduce heat to low
10. Cover and simmer for 20-25 minutes

This is a great side to any Mexican or Spanish dish.

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