My family loves various ethnic foods, but this traditional Spanish rice is one of their favorites. My niece, 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 jalapeño), and it is a hit with the students and faculty.
Ingredients
- butter: 6 Tbsp
- onions: 2 piece (chopped)
- Jalapeno peppers: 2 piece (chopped, optional)
- Mexican-style diced tomatoes, undrained: 2 cans (14.5 ounce cans)
- uncooked white rice: 1 cup
- salt and ground black pepper: (to taste)
- water, or as needed to cover: 0.5 cup (optional)
- sour cream: 0.5 cup (or as desired, optional)
- cheddar cheese: 0.5 cup (or as desired, shredded, optional)
Metric Conversion
Stages of cooking
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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. Add just enough water to cover rice.
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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.
