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: 230kcalCarbohydrates: 41gProtein: 5gFat: 5gSaturated Fat: 1gCholesterol: 2mgSodium: 532mgPotassium: 214mgFiber: 1gSugar: 2gVitamin A: 141IUVitamin C: 2mgCalcium: 20mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.