Skillet Spanish Rice

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

Ingredients:
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

Directions:
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.

Serves 8-10