Spanish Rice

Spanish Rice - a quick and healthy recipe amalgamating the tanginess of tomato with a hint of garlic and onion. So simple and easy to put together with a handful of ingredients which you may already have on hand. I hope you give this recipe a try and let me know your feedback in the comments below!

Happy Cooking!!

Ingredients:

• 1 ¹/₂ cup Long-Grained Rice 
• ¹/₂ cup Red Onion - Diced small
• ¹/₂ tsp Garlic - Minced
• ¹/₂ cup Tomato Puree
• 2 tbsp Oil
• 1 ¹/₂ tsp Ground Cumin/Jeera
• 1 tsp Red Chilli Powder
• 3 cups Water
• 2 tbsp Cilantro/Coriander/Dhaniya - Finely chopped
• Salt - to taste

Method:

• Wash the rice until the water runs clean. Drain off excess water and set it aside.
• In a broad saucepan, heat the oil over medium-high heat; add garlic and sauté for 30 seconds. Reduce the flame to medium.
• Add onions and sauté until translucent; keep stirring continuously to avoid burning them.
• Add the rice and cook for 3-4 minutes; keep stirring occasionally.
• Add the tomato puree and cook covered for 2 minutes. Stir 2-3 times in between to ensure nothing sticks to the bottom of the saucepan. 
• Add all the seasoning, viz. ground cumin, red chilli powder, salt; stir to combine. 
• Add the water and cook covered on medium low for 12-15 minutes or until the rice is cooked thru and all the water has evaporated. Make sure your lid has a hole to let the steam escape; if not, partially close the lid, leaving some room to escape.
• Add cilantro and stir to combine.
• Enjoy!!

Serving Suggestions:

This rice can be served as a side dish to any main Mexican meal or be incorporated into burrito/taco/enchilada etc.
It can also be served with spicy black beans and a dollop of sour cream!