Easy to make, flavorful, spanish rice, perfect for accompanying tacos, burritos, tostadas, nachos, and the like!
I believe in Mexican Food Monday, Taco Tuesday, and Whatever (AKA TACO) Wednesday, Thank Heavens for Leftovers (Tacos again) Thursday, Fresh Mex Friday, and….well, you get the idea. I love tacos, and Mexican food, so this has become a staple at our house, and it was high time I came up with a side to accompany them.
When I make Mexican food, like tacos, I almost never make sides. Like seriously, almost never. Probably because I like to chow down on the crunchy taco shells, the melty cheese, seasoned and flavorful meats, and all the avocado I can manage to add without things falling off all over the place. But when I go out and order Mexican food, it almost always comes with beans and rice. Those are, like, total staples.
I decided to make my own version of “beans and rice” and combine the two, but also give it a little spanish flare. When I first served it to my family my daughter looked at me and asked, “Uh, mom, is this for the blog?” When I told her yes she asked, “Well, can you make it again some time, it is really good? And, I like having something with my tacos.” Obviously she takes after her father.
As a food blogger, we rarely eat the same things twice, except those family favorites that always seem to be in the rotation. And guys, since Tacos are a REALLY big thing at our house, this rice is heading into the rotation. And I will definitely be making it again and again, to eat as a side if you are my kids, and to eat inside my tacos, burritos, and the like if you are me!
Either way, all I can say is yum. You want to try this.
- 1 tablespoon olive oil
- 1 cup uncooked long grain white rice
- 2 Tbs minced garlic
- 1 can green chiles
- 1 Tbs onion powder
- 2 tsps ground cumin
- 1 tsp salt
- 1 tsp Mexican oregano
- 1/2 tsp chili powder
- 1/2 tsp fresh ground black pepper
- 2 cups chicken stock
- 1/3 cup tomato sauce
- 1/2 cup black beans
- Fresh cilantro
- Fresh cut tomatoes
- Heat the oil in a skillet on medium high heat
- Saute rice until golden brown
- Add garlic and seasonings, sauté for 1-2 additional minutes
- Add chicken stock, tomato sauce, and black beans, and stir
- Bring to a boil
- Cover, and turn down to let simmer for 20 minutes, or until liquid is absorbed.
- Remove from heat, let stand 2-3 minutes, keep covered
- Fluff with a fork, garnish, and serve.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.