Mexican Rice (aka Spanish Rice)

Happy Cinco de Mayo - Here's an easy recipe for Mexican Rice (aka Spanish Rice).  It's cooked right in a rice cooker, which happens to be my new favorite kitchen toy.  It's a rice cooker, a grain cooker, a steamer, and a slow cooker - can't believe I waited so long to get one.  But hey, don't worry if you don't have a slow cooker - I'll share my easy stove top directions too.

Mexican Rice (aka Spanish Rice)

serves 4

Printable Recipe

Ingredients

• 2 tablespoons olive oil

• 1 clove garlic, minced

• 1/2 cup finely chopped scallion whites (reserve green tops for garnish)

• 1 cup long-grain white rice, rinsed and drained

• 3/4 cup diced tomatoes

• 1/2 teaspoon fine salt

• pinch of oregano

• 1 1/2 cups chicken broth

• 2 teaspoons tomato paste

• reserved green scallion tops

• 2 tablespoons finely chopped parsley

Directions

1. Turn your rice cooker on the quick cook or regular cycle.

2. Saute the garlic and scallions in the oil when the bottom of the bowl gets hot; cook for about 3 minutes or until very fragrant.

3. Stir in all of the remaining ingredients except the reserved green scallion tops and chopped parsley.

4. Close the rice cooker lid and reset the regular cycle.

5. Let stand for 10 minutes after the cycle finishes.

6. Stir in reserved scallion tops and chopped parsley; serve right away or keep warm until needed.

Alternate stove top directions:

In a 4-quart heavy-bottomed sauce pan, saute garlic and scallions in oil until fragrant.  Add all of the remaining ingredients except the reserved green scallion tops and chopped parsley. Bring to a boil; reduce heat to low, cover and simmer for 18-20 minutes until all the liquid is absorbed.  Stir in reserved scallion tops and chopped parsley.

adapted from 300 Best Rice Cooker Recipes

Oven Roasted Broccoli

I love to roast vegetables and this broccoli is a family favorite.  The teens absolutely devour it - I can even get away with putting a platter full on the table for them to nibble on while doing their homework.  How's that for a healthy after school snack?  Frozen broccoli won't work here so be sure to get fresh.  I can buy 3-pound bags of fresh pre-cut florets at Costco for $5; enough to fill 4 sheet pans.

Cut the florets in half and place them cut side down on a sheet pan that has been spritzed with olive oil (I roast vegetables so often that I have a dedicated roasting pan). Spritz the top of the florets with oil and sprinkle with salt and pepper.

Pop the pan into a preheated 425F oven for 12-15 minutes, or until the broccoli starts to caramelize.

Mmmm. Look at all that toasty goodness.

Enjoy!

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/2HjYKEE

• olive oil spray https://amzn.to/2HjZycE

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Oven Roasted Broccoli

makes 4-6 servings

Printable Recipe

Ingredients

• 1 bunch broccoli florets, cut in half

• olive oil spray

• kosher salt and freshly cracked black pepper to taste

Directions

1. Preheat oven to 425F and place rack in center position.

2. Spray half sheet pan with olive oil.

3. Arrange broccoli in a single layer, cut side down.

4. Spray broccoli lightly with olive oil and sprinkle with salt and pepper to taste.

5. Roast in oven for 12-15 minutes until caramelized.