Spanish Rice

My parents are both great cooks, but for some reason, every time they attempted Spanish rice, it was bad- mushy & flavorless. It didn't even resemble the stuff you got at Mexican restaurants, except, I guess, the hint of red. So, it was instead made from a box. There were very few things made from boxes as we grew up, but this was one of those few. I recently googled Spanish rice, to see if there was any possibility of successfully making it without the box. After all, Ry can't eat the stuff in the box & I suppose none of us really should, it's another one of those food things that is so full of ingredients for no apparent reason. From my dear friend google, I found lots of variations & we tried a few different ones. I've now modified it into a super simple, quick dish that we all devour. I need to start making double batches- there are never any leftovers & Ry usually helps himself to a good three servings. So here's to finally conquering Spanish rice, without the box, & adding another quick & tasty meal to the weekly meal planner!

p.s. you can make this with brown rice, if you'd like. I've tried it, but we've decided jasmine rice is the best so far.

Spanish Rice

1 cup jasmine rice

1-1/2 cups water

1- jar Herdez Casera salsa (we usually use medium, but mild is available for less spice)

2-Tablespoons olive oil

1. In a wok, heat olive oil. Add rice & cook for about 5-7 minutes, keeping the rice from burning, but getting it just a bit brown. (you may need to add a little more olive oil, just continue stirring rice as it begins to turn white, then browns).

2. When the rice starts to brown, add the water & salsa. Cover with a lid & simmer for about 25-30 minutes, until done.

3. Enjoy!

I told you it was easy!! We either use ours in tacos/burritos or for rice bowls. The other night, we topped it with black beans, black olives, avocado & cilantro.