Easy Spanish Rice
UPDATE: Aaron’s fortune with making Spanish Rice (read below)
While I’m in class in the evenings, I have to trust my husband to feed the spawn. Usually he does pretty good — with a little pre-planning on my part. Aaron isn’t a cook. He has a very utilitarian approach to eating. If it’s edible, he’ll probably eat it; while I’d prefer to cultivate a more civilized dining aesthetic for our son.
Tonight they’re having tacos. In our house, tacos is anything ranging from refried beans and cheese smothered on a tortilla to full-blown enchiladas. Mexican cuisine is easily adaptable to a vegetarian diet — and it’s yummy! One point to remember when you’re buying cans of refried beans in the grocery (you can also make it yourself from pintos) is to find those specifically marked “Vegetarian”.
As a compliment to any “taco” meal we have, I like Spanish rice. I use Elise’s recipe — modified for vegetarians (and for our family of 2.5). It’s so much better than Spanish Rice you find in boxes at the store. This is my version:
Ingredients
Olive oil for sauteing
1/2 yellow or white onion, chopped finely
1 clove minced garlic
1 cup of rice
2 cups of vegetable stock or water*
1 Tbsp tomato paste OR 1/2 can diced tomatoes or some amount (a handful to 3/4 a cup) of fresh diced tomatoes
pinch of oregano
pinch of salt (use less if you’re using veggie stock — more if you’re using water — to taste)
dash of lemon juice
*Check the cooking directions on the rice you use to find out how the correct liquid to rice ratio.
Put the veggie stock in a medium saucepan and turn the heat on high. Meanwhile, heat the oil in a separate skillet. Add the uncooked rice to the skillet and saute until it’s nice and brown, stirring frequently. Don’t walk away else you might burn it. When the rice turns a nice golden brown, add the onion and garlic and cook till the onions are soft and translucent (3-4 minutes). Transfer the rice/onion/garlic to the boiling veggie stock in the saucepan.
Add tomato, oregano and salt and lower heat to simmer. Cover and let cook another 15-25 minutes, until rice is fluffy and done. Squeeze a little lemon juice over it before serving.
Aaron’s mission tonight is to make this recipe and see if it’s just as easy as I’ve promised. He can update this entry later with his thoughts and suggestions.
The Turnout (by Aaron)
The rice (pictured above) turned out really well. I’m not quite as inept in the kitchen as Mel lets on (I make a mean batch of pancakes!), I just have a higher threshold for eating food failures. 
I’ve had conventional spanish rice (the kind you make from the box) — and also some more traditional spanish rice served at El Rodeo or the kind my HS best friends’ mom used to make. This isn’t exactly like that — the acid content, as well as the spice level, is a bit lower; this rice is more mild. I tend to get acid reflux, so I happen to like this.
If you like living on the edge, you may want to chop up some jalapenos and maybe add a little Cumin powder — the former will give it edge, the latter that more “traditional” flavor. (Cumin is potent though, don’t go overboard!).
We served this rice on flour tortillas with vegetarian refried beans ($0.74 / can at Kroger’s), lettuce, mild salsa, and shredded cheese. Sour cream optional.