Spanish Mexican Rice

Is it Spanish Rice or Mexican? Who knows. According to some, Spanish Rice does not have cumin but this recipe I altered tastes so yummy with just a hint. So, if you want Spanish Rice leave out the cumin, but if you're fine with Mexican add it in! Either way, it's just plain delicious to me. ;) 

Mexican Rice is a recipe that has eluded me for almost a year now. Almost every single time we have tacos, I've tried a different Mexican Rice recipe. But we NEVER have been satisfied! They were always okay tasting but nothing to write home (or on a blog) about. 

Until now my dear friends! 

It seriously was almost magical tasting this rice for the first time. It tasted like victory (with a little Mexican kick). I think you're going to LOVE it. My family sure did! 

Spanish Mexican Rice

(Gluten Free, Can be Dairy Free)
Adapted by jalene from a recipe off allrecipes.com

Ingredients: 

• 2 Tbsp butter (use olive oil to make Dairy Free)
• 1 onion, chopped
• 1 large garlic clove, minced
• 1 cup long white rice, uncooked
• 2 cups gluten free chicken broth
• 1 (10 oz) can diced tomatoes with green chilis (with juices)
• 2 tsp chili powder
• 1 tsp sea salt
• 1/8 tsp cumin

Directions: 

1. In a large skillet over medium heat melt your butter and add the onion, garlic, and rice. Saute until the onions are tender and the rice is turning brown. 
2. Add the chicken broth, diced tomatoes & green chilis, chili powder, salt, and cumin and stir. Bring to a bowl then cover and simmer on low for 30 minutes or the liquid is gone. 

Serve warm, goes great with my seasoned beef taco recipe or simply plain. Refrigerate leftovers in an airtight container for up to 3 days. Can also be frozen for later use. 

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