KamalKitchen

Spanish Style Rice or Mexican rice

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spanish rice

I suppose the title of this post – Spanish Style Rice or Mexican Rice – sounds a bit unusual, but this is literally about the side of rice that you get in Mexican restaurants, either inside your burrito, or as part of fajitas or as a side of any other dish that you order. Various restaurants have their own versions, of course. Taco Bell has a highly seasoned dry and reddish looking rice, whereas Chipotle simply has pure white rice laced with butter and lime and cilantro. The fancier OTB/Mexico have their take too.

This version is actually a combination of various elements that I personally like, and also has some origins in a recipe called ‘Spanish Rice’ that I learnt several years ago in a cooking class. I am posting this seperately since I feel this deserves a separate mention, and is a dish that can hold its own. But this is definitely a precursor to my upcoming post for Vegetarian Fajitas/Burritos.
The recipe itself is pretty simple, using the basic flavors you would find in Mexican cooking – the peppers providing the main flavor here, and chili powder or ready made taco seasoning takes care of the spice aspect. Fresh ingredients will always result in a supreme creation. An optional pat of butter will add some richness. The detailed recipe is as follows –
spanish rice
[amd-zlrecipe-recipe:31]

This is great even on its own, and can be made sumptuous by adding a cup of cooked black or kidney beans as the rice cooks. This Mexican rice makes a great filling for burritos or as a side with fajitas (coming up) or in wraps. You can make this ahead of time in the fridge as a large batch, and also other veggies etc., and then assemble wraps on the go.

This Spanish/Mexican rice is definitely a must-try on chilly evenings.

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