We served one of our absolute fan-favorite menus for Tuesday Lunch today: Vicky Lara’s Chicken Enchilada Casserole with salad, Spanish rice and homemade chips & salsa. Are you salivating yet?! We have shared the Chicken Enchilada Casserole recipe on our Kitchen Talk blog in the past (click here for that), so we’re sharing the Spanish Rice this time.
And if you don’t feel like cooking but want to enjoy that delicious casserole, stop by our Kitchen Shop and pick one up from our Dinners on Demand freezers!
- 8 cups chicken stock
- 4 cups par-boiled rice
- 1 cup tomato paste
- ¼ cup chili powder
- ¼ cup cumin powder
- 4 tablespoons butter, unsalted, chopped or melted
- 5 limes, freshly zested and juiced
- 1 ½ tablespoons salt
- 1 tablespoon coarsely ground black pepper
In a stock pot, add the chicken stock and bring to a boil over medium heat. Add rice, tomato paste, chili powder, and cumin. Bring back to a boil; then cover, reduce heat to a simmer and cook for 25 minutes. Turn off heat and let stand for 10 minutes. Add the butter, lime juice and zest, salt and pepper. Stir to combine. Serve warm.
Makes 8 cups