SPANISH RICE

Hard to imagine that something this good, this uncomplicated could take this cook so long to get right!  For years, the rice was too wet, the flavor was too bland, the ratio of rice to add-ins was off.  Finally got to the right combination—prep the rice, drain the tomatoes and chilies, measure carefully (then add splashes of reserved liquid if needed), and time it right.  There’s hardly a weeknight supper that this side won’t work with—3-4 servings.  Enjoy!

• ¾ cup rice (Basmati, for this recipe)
• 1 cup plus a splash more, of well-seasoned broth
• 10 oz can of diced tomatoes and chilies, well-drained—save liquid in case you need a bit more for rice pot
• Salt, pepper, chili powder, oregano, paprika, garlic powder, cumin—and whatever else you like—all to taste

Melt a little butter mixed with a little olive oil in pot—heat on medium-high.  Add rice and all spices—heat and stir until rice takes on some color.  Add broth, heat to a slow boil, reduce heat to simmer—cover pot and cook for about 10 min.  When rice is fork tender and water is almost all absorbed, stir in drained tomatoes/chilies and continue heating uncovered.  Stir and fluff rice until grains separate and are tender.  Finish by tossing with chopped cilantro and a little lime juice.

The Kitchen Hive