Spanish Rice

Name: Spanish Rice
Yield: serves 4
Ingredients: 3 poblano chiles, halved, stemmed, and seeded; 6 tomatoes, halved; 3 cloves garlic; 1 large white onion, cut into 6 pieces; 1 1/2 cups Shredded Beef (page 62); 2 cups uncooked rice; 3 cups beef stock (page 91) or water; 2 teaspoons salt; 1 cup grated Monterey Jack or sharp cheddar cheese; 1/2 teaspoon dried Mexican oregano; Chopped fresh parsley or cilantro, for garnish; Sour cream, for garnish

December 9, 2011

Exactly what makes this rice Spanish has never been clear, but with this collection of tasty Tex-Mex ingredients, it is clear why it’s such a delicious dish. It also easily becomes vegetarian if you omit the shredded meat and stock. Please note that rice prepared in the slow cooker will not retain the shape and individuality of each grain as it would in a rice cooker.

Cooks' Note

Suggested Beverage: A good Mexican beer or Mexican red wine. If you’d like a special treat and can find it, try Vino de Piedra, a superb blend of Cab and Tempranillo from the Guadalupe Valley’s Casa de Piedra.

Recipe notes

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