Friday, May 6, 2011

Sauceda Spanish Rice

Ok, so I ended up cooking something new on Cinco de Mayo after all, I just couldn't resist. My co-worker Angela was telling me about her family's Spanish rice recipe and so I had to get her recipe and make it. Of course I added a few ingredients, the corn and onions, but otherwise the flavors are all hers. It turned out great and very delicioso. Thanks for sharing Angela.

1 tbsp butter
1 cup chopped onions
1 tbsp crushed garlic
1/2-1 cup corn
2 cups rice
1 tsp cumin seed
4 cups water
1 small can tomato sauce
1 tsp seasoned salt (to taste)
1 tsp cumin (optional)

1. Warm the butter up to medium heat in a cast iron pan. Add the onions and garlic and sauté for a good 5 minutes until onions become tender.
2. Over a medium flame, add the corn, rice, and cumin seeds and sauté until rice lightly browns, about 5 minutes. Make sure to stir frequently so that nothing burns, if burning begins to occur then lower heat.
3. Add water, tomato sauce, salt, and cumin. Stir ingredients so as to fully blend all the flavors (sample broth to see if you need more salt or cumin). Bring to a boil then cover and simmer for 25 minutes.
4. Once liquid is absorbed, fluff with fork and serve alongside your favorite Mexican dishes. Enjoy!

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