Quick Spanish Rice
I make this rice when I'm pressed for time. Make sure you use a really good fresh (refrigerated) salsa.
Serves 4 as a side dish
In a covered saucepan heat 1 T canola oil.
When hot add:
1 cup basmati (or any long-grain white rice)
Cook over medium heat, stirring frequently, until chalky and slightly browned (don't let it get more than a touch of brown).
½ cup fresh salsa - I like Emerald Valley and Trader Joe's hot fresh salsas
Stir for a few seconds until the salsa reduces a bit, then add:
1 ½ cup water
½ t kosher salt
Bring to a boil then reduce heat to lowest setting, cover and let sit for about 15 minutes (I often toss in a few Spanish olives at this point).
When liquid is nearly absorbed, stir, turn off heat completely and fluff a bit. Cover until you're ready to serve.
copyright 2008-2014 Katie Fairbank