One of the best things about the internet is being able to find recipes for everything. And so it was, about ten years ago, when I'd already spent a few years trying to wing it in the kitchen making my own Spanish rice. And failing to some degree every time. I finally set aside my pride and went to the internet.
And there it was. The perfect recipe. Easy. Only five ingredients. And it could be made entirely from food storage. What's not to love?
And when you combine this recipe with previously posted recipes for tortillas, refried beans, and salsa, you have the basics of a Mexican dinner. Throw in a little cheese (freeze-dried, or what you've been able to keep in a root cellar) and perhaps a garden salad, and you're set. And just in time for Cinco de Mayo, though why that's important to celebrate in this country, I haven't yet quite figured out.
Spanish Rice
2 tablespoons oil
2 tablespoons chopped onions (or 1 heaping teaspoon dehydrated onions reconstituted in 2 tablespoons water)
1 1/2 cups uncooked rice
2 cups chicken broth (or 2 teaspoons chicken bouillon in 2 cups water)
1 cup chunky salsa
Saute the onions in oil. Add the rice and cook until lightly browned. Add the broth and salsa and bring to a a boil. Reduce heat; simmer 20 minutes, until liquid is absorbed.
Links to related posts:
Flour tortillas
Refried beans
Salsa
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20 june 2024
