Spanish Rice Recipe
A quick and flavorful side dish made with simple pantry ingredients, perfect for pairing with various main courses like tacos or grilled chicken.
Ingredients
- 1 tablespoon Extra-Virgin Olive Oil
- 1 tablespoon Butter
- 1 cup Long Grain White Rice
- 1 cup Chicken Broth
- 1 cup Tomato Sauce
- 1.5 teaspoons Chili Powder
- 1 teaspoon Cumin
- 0.5 teaspoon Garlic Salt
- 0.5 teaspoon Dried Oregano
- 0.25 cup Diced Fresh Tomatoes (optional)
Instructions
- In a medium saucepan set over medium heat, melt the olive oil and butter together.
- Add the rice and stir to coat with the oil and butter. Cook, stirring frequently, for about 2 to 3 minutes until the rice is lightly toasted.
- Stir in the chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes, if using, until well combined.
- Increase the heat to high and bring the mixture to a boil, stirring occasionally to ensure even cooking.
- Once boiling, stir well, reduce the heat to low, cover the pot with a lid, and let it simmer gently for about 20 minutes or until the rice is tender and the liquid is absorbed.
- If the rice is not tender or there is still unabsorbed liquid after 20 minutes, replace the lid and cook for an additional 2 to 4 minutes as needed.
- Remove the pot from heat, keep it covered, and let the rice rest for a few minutes. Fluff the rice with a fork before serving to separate the grains.
Notes
- Toast the rice until it’s lightly golden for a deeper, nutty flavor.
- You can adjust the spices based on taste, and for a vegetarian option, substitute chicken broth with vegetable broth.
- Resting the rice ensures it becomes tender and flavors meld.
Nutrition
Calories: 200kcalCarbohydrates: 33gProtein: 4gFat: 7gSaturated Fat: 3gSodium: 450mgFiber: 1gSugar: 2g
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