Mexican Rice / Spanish Rice

Spanish rice  or Mexican Rice is a side dish made from white Rice, tomatoes, garlic and onion, and other ingredients. It is traditionally made by sautening the rice in a skillet until it is golden brown. Water or chicken broth are then added along with chopped tomatoes or tomato sauce.
Although called "Spanish rice", this dish is unknown in Spain. The term "Spanish rice" is not used by Mexicans or Mexican food enthusiasts, and its use probably stems from the fact that the Spanish language is spoken in Mexico.
It is a popular dish in the American  Southwest, which refers to the dish as "Mexican rice". The version of the dish cooked throughout Northern Mexico tends to be a more homogeneous character, often with just enough tomato and Chili pepper to give the distinctive red-orange color and a smoky, garlic and onion-laden flavor. It is usually served as a side dish alongside other Mexican cuisine.
Here goes the recipe.......

We need:


Long grain rice 2 cups
Chicken / vegetable broth 2 cups
Oil 1/4 cup
Tomato 1 large
Onion 1 small
Jalapeno 1
Chopped cilantro 1/4 cup
Chopped bell pepper 1/4 cup
Salt to taste


Method:


Chop Jalapeno to pieces.
Make smooth paste with onion and tomato and keep aside.
Broth gives  and extra flavor for the rice.  If you do not have broth you  can even use water.
Heat oil in a large pan, add washed rice and cook for 5 minutes on medium to low flame.
Now add chopped garlic and jalapeno.
Mix well and  cook for another minute.
Now add tomato onion paste and broth.
Mix well and cook on high flame for 4 to 5 minutes.
Simmer and cover with lid to cook further.
At this stage reduce the flame to medium and cook till done.
Now add chopped cilantro and bell pepper.
Mix and cook for 1 more minute.
Remove and serve hot as it is or with any side dish.

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