Dinner in a cast iron skillet. The flavor, the texture, the ambiance-it’s one of my favorite things!
I use my cast iron daily. Some of my pans have been passed down from family, some discovered as garage sale treasures. Regardless of their origin, there is rarely anything else I cook in. The evenness of the heat, the ability to sear and fry, the coolness factor- it can’t be beat!
This savory Mexican dish is perfect for a main course for dinner (just add chicken or beef) or set alongside Corn Tacos or Baked Chimichangas as a side. Leftovers work well with Homemade Refried Beans tucked into burritos for lunches the next day.
This is also a great “over the campfire” recipe. Grab a can of tomatoes, a can of chicken broth, premix your spices and rice together in a baggie or plastic container and you are good to go!
Skillet Spanish Rice
2 Tblsp butter or olive oil
1 1/2 cup long grain rice
1 yellow onion, diced
2 bell peppers, diced (green or red)
2-3 cloves garlic, crushed
3 cups diced tomatoes, or 1 large can (approx. 24 oz)
3 cups chicken broth
1 Tblsp cumin
1 Tblsp Montreal Steak Seasoning
2 tsp chili powder
2 tsp turmeric
2 tsp paprika
In a cast iron skillet, over medium high heat, melt butter or heat olive oil just until shimmering. Add rice and saute for 5-8 minutes until rice begins to turn golden brown. Add onions, peppers and garlic and saute a few minutes more until onions and peppers begin to soften. Add all remaining ingredients and bring to a boil.
Cover and reduce heat to low. Simmer for 25-30 minutes until liquid is absorbed, stirring occasionally to keep rice from sticking to bottom of skillet.
Remove from heat and serve.