You can have Spanish rice (Mexican rice) on the table in just a few minutes by using leftover rice. It works!
Using a medium sauce pan or skillet with a lid, heat the olive oil over medium. Add the onion (or shallot) and cook for one minute before adding the diced tomatoes. Season with fish sauce (or salt and pepper) and reduce the heat to medium low if necessary. Add the ground cumin, onion powder and dried oregano. Cook for about four minutes, just until the tomatoes cook down.
Add the cold, cooked rice and the smaller portion stock (2/3 cup). Turn up the heat to bring the temperature of the liquid up then lower the heat to simmer, cover and cook for 5-7 minutes. If during this time you hear the rice sizzle a little it means you can use a little more liquid. The amount of liquid you need may take some practice as it depends largely on your rice and its texture when it was originally cooked. Check the rice at the five minute mark and if most of the liquid has been absorbed and the rice is warmed through, turn off the heat and fluff the rice with a fork. Serve warm.
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