Yesterday I made my version of Spanish rice. I took a recipe from thepioneerwoman.com and made it my own. Why? Well, first of all, I like to, and second, I didn't have all of the stuff that I needed to make the real recipe, but what I ended up with was excellent. So, here it is:
1/2 cups white rice
3 cups chicken broth
1 or 2 tomatoes, diced
1 onion diced (I used onion flakes, because I didn't have an onion)
diced garlic (I used dried)
1/2 package taco seasoning mix (I was too lazy to get out all of the other spices and make my own)
canned veggies (normally I would just use black beans and leave it at that, but I didn't have any, so I used kidney beans and corn. I drained the corn and drained and rinsed the kidney beans.)
1. Use the chicken broth to cook the rice in. (I'm not going to go into much more detail, just cook the rice)
2. In a pan cook the tomato, onion, and garlic (If you are super lazy, buy the canned tomatoes with garlic and onion. They will work just fine.)
3. Add the taco seasonings to the tomatoes and let the mixture cook down.
4. Mix veggies into tomato mixture to heat up.
5. Mix rice and veggie mixture together (I usually mix it all up in a big bowl)
I'm sure this recipe is not very clear, but if you can figure it out, it is super good. It is one way I can get Jason to eat beans. He doesn't seem to mind if they are mixed in things. You can find the original recipe that I adapted here. If I haven't posted it before, the Mexican lasagna in this recipe is also awesome. You definitely have to half the recipe, because it makes a ton.