This last Slow Cooker Saturday we had Shredded Chicken Tacos. The lovely little sidekick to our tacos was this Cheesy Spanish Rice.
I promised that I would share this recipe with you all this week.
I can't tell you how happy we are to have finally found a good Spanish rice recipe. We have tried many and all of them have come up short. You wouldn't think it was that big of a deal, but it really is. We eat our fair share of Mexican meals in this house. Finding the sides to go with those meals, that is a conundrum.
I know, problems, problems...
Even this recipe is a mix of a couple of recipes.
I kind of picked and chose what sounded good. Then it all came together and BAM we had ourselves a pretty darn tasty Mexican side dish.
Yum worthy. Left over worthy...now you know I am not joking around.
The rice is great on its own...but with the addition of some cheese, well...
Please, cheese makes everything better.
Oh wait, that is bacon...
Oh wait, that is chocolate....
Oh wait, all three of those things make everything better...probably not together...
Yeah, definitely not together.
However, cheese + rice = delightfulness in a bowl.
You know what I will have with my tacos now...a side of awesome topped with cheese.
Cheesy Spanish Rice
1 cup diced onions
1/2 cup diced red peppers
1 1/2 teaspoons minced garlic
2 Tablespoons olive oil
1 cup white rice
1 can mild Rotel (tomatoes with chilies)
1 cup frozen corn
2 1/2 cups chicken broth
shredded cheddar cheese
Heat up the olive oil in a saute pan over medium high heat. Cook the onions, peppers, and garlic in the pan for about 5 minutes, or until the onions are translucent. Stir constantly.
Add the rice in with the vegetables and cook for another 2-4 minutes, long enough for some of the rice to turn golden. Stir in the can of tomatoes and the corn. Stir to mix everything together evenly.
Add in the chicken broth. Stir. Cover and let it simmer for 20 minutes. Stir every once in awhile to keep the rice from sticking to the bottom of the pan.
At the end of 20 minutes, fluff the rice and add salt to taste.
Serve immediately, topped with shredded cheese. It will melt like a dream on the hot rice.