Of course, this isn't Spanish at all. It's the kind of rice that comes in Mexican restaurants. 'Tex-Mex Spanish Style Rice' is an unwieldy title, though.
- 2 tablespoons olive oil
- 2 tablespoons finely diced onion
- 1-1/2 cups long grain white rice
- 2 cups chicken stock (preferred) or water
- 1 cup chunky salsa
- 1 teaspoon chili powder
- 1 teaspoon dried parsley
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- Several grinds black pepper, or to taste
- In a heavy 2-3 quart saucepan, heat olive oil over medium heat, then add onion. Saute for a few minutes until onion begins to soften. Add the rice and stir constantly over heat, for 2-3 minutes, until rice changes from matte white to a shinier, slightly translucent color.
- Add stock, salsa and spices. Bring to a boil, stirring. Reduce heat to low and cook covered for 20 minutes.
- Let stand off heat, without opening the pot lid, for another five minutes. Fluff with fork and serve.