You have to admit that Mexican food takes normal food and makes it amazing: mince meat becomes smokey and spicy; tomatoes become a lively salsa and rice gets stuffed full of flavour and becomes Spanish/Mexican rice!
This picture might be getting repetitive…but seriously, so delicious!
Spanish Rice
Makes enough for 10 burritos, 5 minutes preparation plus 25mins cooking
¼ medium onion, finely diced
2 cloves of garlic, crushed
1tbs of oil
A pinch of salt
1 cup of rice
1 ¾ cups of stock or water
¼ cup of tomato paste
½ tomato, diced (optional)
Coriander seed and cumin ground (optional – about a teaspoon of each)
½ lime, juiced
Fry the onions in the oil with a pinch of salt, once translucent add the garlic and fry for a further minute. Add the rice to the onion and stir until it has absorbed the oil and turned translucent.
It doesn’t look like much. Yet.
Put all the remaining ingredients in the pot except the lime juice, stir and bring to the boil. Once boiling, reduce the heat to very low and cook for 20 minutes. After the 20 minutes, turn off the heat but leave the lid on for 10 minutes.
To serve, stir through the lime juice and serve it on tasty fresh tortillas… recipe tomorrow.
theLABkitchen 
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