Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything! This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.
This is a very easy recipe (just the kind I like!) that I got from my sister-in-law. I like to make it in winter as a way to capture the barbecues of summer.
Fresh pineapple chunks, now widely available in supermarkets, speed the prep for this relish. Serve with coconut rice (substitute light coconut milk for some of the water to cook it). Round out menu with a romaine lettuce salad tossed with lime dressing.
A sweet, savory saute of bell pepper, green onion and bean sprouts is tossed with strips of cooked chicken and angel hair pasta, and coated with an exotic blend of peanut butter, soy sauce, chicken broth and fresh ginger.
