Okay, when I posted the enchilada recipe I said I might produce the Spanish rice recipe, so here it is. This is most definitely not the El Cafe recipe. I never made the rice there. But the taste is quite similar.
1 yellow onion
2 cups long grain white rice
2.5 cups chicken stock (You can use the water you used to boil the chicken for the enchiladas. If you use store-bought, get the low-sodium variety. Handy tip: just put 2.5 cups of water in when you boil the chicken, and you don’t need to measure.)
1 ripe tomato, diced
1 jalapeno pepper, from a jar, chopped finely
1 15-oz can tomato sauce
Dice the onion and throw it in a frying pan with the rice. Pour in enough olive oil to just coat the rice and onions, about 3 or 4 tablespoons. Cook over medium heat, stirring occasionally, until the onion is soft and the rice is lightly browned. Then transfer the mixture to a 2-quart pot with a lid. Add the stock, tomato, jalapeno, and tomato sauce, and stir. Cook to boiling over medium-high heat. Then turn to low and cook covered for 15 minutes. If your stove doesn’t have a very low setting, you may want to stir every five minutes or so to prevent burning.
After 15 minutes, taste the rice. If it’s still a bit crunchy, add a quarter-cup of water and cook another 3 or 4 minutes. Let stand another 10 minutes before serving. If it stands more than 15 minutes or so, reheat before serving.
This recipe makes about 7 or 8 servings, while the enchilada recipe only makes 4. This is perfect, because what you really want to do is use it for leftovers. Serve up a small bowl of rice, add about a quarter-cup diced chicken and a couple tablespoons of enchilada sauce. Then top with a generous mound of the grated cheddar / jack mixture you used for the enchiladas, and microwave until piping hot. Add a dollop of sour cream, and you’ll be in heaven.