Spanish Rice is super simple to make and takes only a few ingredients. It's the perfect, easy side to serve with many Mexican entrees'.
Prep Time 5 minutes
Cook Time 35 minutes
Servings 8 servings
- 2 tablespoons canola or vegetable oil
- 2 cups long-grain white rice
- 4 1/4 cups water boiling
- 3 tablespoons tomato paste
- 2 teaspoons chicken broth base or 1 chicken bouillon cube
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- cilantro for garnish
Heat oil in a large skillet over medium-high heat.
When the oil is hot, add the rice to the pan and stir. Continue stirring until all the grains turn opaque and then golden brown.
Heat water until boiling in the microwave and whisk in tomato paste and chicken broth base.
Pour hot water mixture into the browned rice and stir in salt, cumin and garlic powder.
Bring the pan to a boil, cover and reduce heat to low. Cook for 25-30 minutes or until the rice is tender and the liquid is fully absorbed.
Top with chopped fresh cilantro, if desired, and serve.
Serving: 1serving | Calories: 176kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 467mg | Potassium: 114mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 1.3mg | Calcium: 19mg | Iron: 0.6mg