Description
My family loves a variety of ethnic foods, but this is one of their favorites. My niece, who is of Spanish descent, lives with us and has tweaked my old Spanish rice recipe to make it just like her grandma’s. My mother-in-law has also added this recipe to her school meals menu (minus the jalapeno), and it is a hit with the students and faculty.
Ingredients
- 6 tablespoons butter
- 2 onions, chopped
- 2 jalapeno peppers, chopped (Optional)
- 2 (14.5 ounce) cans Mexican-style diced tomatoes, undrained
- 1 cup uncooked white rice
- salt and ground black pepper to taste
- ½ cup sour cream, or as desired (Optional)
- ½ cup shredded Cheddar cheese, or as desired (Optional)
Instructions
- Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeño peppers in butter until softened
- 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice
- salt
- and black pepper.
- Bring rice mixture to a boil
- reduce heat
- cover
- and simmer until rice is cooked
- 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 8