Thursday, December 18, 2008
To go with the Green Chile Chicken, I decided to make Spanish rice for the side. Surprisingly, I've never made it before. I went to allrecipes.com and chose the highest rated recipe and here it is. Just an FYI - this make a LOT of rice. Way too much for 2 people. We each had some with dinner and I made up 3 leftover containers of chicken with rice and STILL had extra rice.
The only change I made to this was to add an extra can of the mild green chiles, chopped. Mostly it was a mistake because I read the recipe wrong. It says to use a can of diced tomatoes with green chiles. I did that, and added the extra can for some reason. Not necessary, but it still tasted good.
If you're not sure...ask someone else to taste it first:
2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt
Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.