Southwestern Rice Skillet
A quick and easy one-pan meal with Mexican-inspired flavors perfect for busy weeknights.
Equipment
- oven
- 9x5 inch loaf pan
- mixing bowl
- whisk
- electric mixer
- spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup buttermilk at room temperature
- 1 large egg at room temperature
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until they are well combined.
- In a separate medium bowl, use an electric mixer on medium speed to beat the softened butter, buttermilk, egg, and vanilla extract until the mixture is smooth and creamy.
- Pour the wet ingredients into the dry ingredients and stir with a spatula just until the flour is fully incorporated and no dry streaks remain; be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and spread it into an even layer with the spatula.
- Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the pan on a wire rack for 15 minutes before turning it out onto the rack to cool completely.
Notes
Let the bread cool in the pan before turning it out to prevent breaking.