Mexican Spanish Rice
Ingredients
- 2 cups long grain rice I use Mahatma Rice
- 1/8 cup oil vegetable or canola
- 8 oz tomato sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 cups chicken stock or broth
- 2 cups water
Instructions
- Heat oil in a large pan over medium heat. Add rice to oil, stir well, cook until browned.
- Once rice has browned, add chicken stock, water, tomato sauce, salt, garlic powder, onion powder, cumin and chili powder. Stir well and bring to a simmer.
- Cover and allow to cook for 20 minutes. Keep pot covered during cooking and do not open to stir. If desired, check around 15 minutes, but resist stirring!
- Remove lid, fluff and enjoy!
Notes
Everyone likes their rice a bit different. Feel free to experiment with spice amounts and even adding or changing spices. Fresh garlic can also be used, and a chicken bouillon with four cups of water (total) can be used in place of the two cups water plus two cups chicken stock.
If you like your rice a bit wetter, feel free to add an extra 1/4 to 1/2 cup of water or chicken stock.
Nutrition
Calories: 230kcal | Carbohydrates: 41g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 532mg | Potassium: 214mg | Fiber: 1g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg
Tried this Recipe? Pin it Today!Mention @LoveFromTheOven or tag #LFTORecipes!