Cookbook Lady’s Spanish Rice

~ Hometown Girl

Recently I published a post titled Behold! The Power of Cheese that featured recipes from the October 1926 issue of THE FARMER’S WIFE — A MAGAZINE FOR FARM WOMEN. The article was promoting the use of cheese for its flavor, versatility and nutritional value. A recipe called Cheese-Tomato Rice, which uses cheese as a garnish, reminded me of my Spanish Rice recipe because of the similar ingredients. It is interesting how much more flavor we like in our food compared to what was acceptable one hundred years ago. Whenever I serve this dish to company or at a potluck, I get a request for the recipe so I thought I would share it here. It is a great side dish for most any Mexican or Tex-Mex entree, just be sure to garnish with plenty of cheese. Enjoy!

~Elaine
Saute onions and peppers
Stir in rice and seasonings.
Add tomatoes and chicken stock. Bake for twenty minutes.
After baking, toss in cilantro and black beans.
Garnish with plenty of cheese and serve.

Cookbook Lady's Spanish Rice

  • Difficulty: Intermediate
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Ingredients

  • 2 Tbsp. vegetable oil
  • 1 large jalapeno, seeded and diced
  • 1–2 bell peppers, any color, diced
  • 1/2 large sweet onion, diced
  • 1 tsp. ground cumin
  • 1 tsp. Mexican oregano
  • 1 tsp. ground coriander
  • 1 tsp. garlic powder
  • 1-1/2 cups long-grain rice, rinsed (not cooked)
  • 1 (15 oz.) can fire-roasted tomatoes
  • 1 cup chicken stock
  • 1 tsp. kosher salt
  • 1 tsp. granulated sugar
  • 1/4 cup finely chopped fresh cilantro
  • 1 (15 oz.) can black beans, rinsed and drained (optional)
  • S&P to taste
  • Shredded Mexican Blend cheese for garnish

Directions

In a large Dutch-oven, over medium heat, saute jalapeno, bell peppers and onion in oil until onion is translucent. Stir in cumin oregano, coriander and garlic powder. Add rinsed rice to the spice and vegetable mixture and saute for two minutes.

Add canned tomatoes, chicken stock, salt and sugar; bring mixture to a simmer. Cover tightly, place Dutch-oven in oven and bake at 350* for 16 to 20 minutes or until rice is tender, stirring halfway through cooking time.

Remove from oven and allow rice to stand for five minutes. Toss in chopped cilantro, drained black beans and season to taste. Garnish with plenty of cheese.

Recipe Compliments of cookbooklady.com