Perfect Spanish Rice...at last!!!

I have been on the hunt for the perfect Spanish rice for years. I've resorted to boxed mixes, which as we all know are pretty meh. But today ladies and gentlemen I have done it! I found a recipe on line and tweaked it (more from a lack of time to prepare it tonight than anything, but it turned out awesome!).

I am also including my sister-in-law's amazing Chili Verde recipe because this rice is the perfect side dish for it. No pictures of the chili verde cause really, can one take a good picture of brownish-green deliciousness and do it justice? I submit that you can not. My next post will include the pico de gallo that makes this meal complete and scores a SD...otherwise known as Super De-lish in the Betz household...the highest of food praise.

Here you go my fellow foodies. Enjoy.

2 1/2 C. long grain white rice
4 C. chicken stock
8 oz. tomato paste
2 T. dried onion
2 t. garlic powder
4 t. cumin powder
1/2 C. cilantro, chopped
juice of 1 lime

Put it all in the rice maker and shizzam, you're done. If you don't have a rice maker, do yourself a favor and go buy one. OR you can do it on the stove top, bring to a boil, reduce heat and let simmer, covered until liquid is absorbed and rice is done.

Crockpot Chili Verde
2-3 lbs. pork, trimmed, cut into bite size chunks
2 large cans Las Palmas mild green enchilada sauce
2 cans diced green chilies
1 pkg. Knorr brown gravy mix (if you can't find Knorr, Shillings will do in a pinch)

Toss it all in the crockpot, cook on low about 7 hours, high about 4. You want the meat fall apart tender. Serve by dipping flour tortilla in the gravy, place dipped tortilla on a plate, fill will gravy and meat, cheese, refried beans, rice (whatever you want), roll up and place more meat, gravy and cheese on top. Top with pico de gallo, sour cream, guacamole.

Super de-lish!