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.
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- 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.
So next time you are making tacos, burritos, enchiladas, tostadas, or some other Mexican themed dish, compliment it with this fast, easy, and oh so yummy Spanish Rice!