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Spanish RIce
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'.
Course
Side Dish
Cuisine
Mexican
Prep Time
5
minutes
minutes
Cook Time
35
minutes
minutes
Servings
8
servings
Calories
176
kcal
Author
Nichole
Ingredients
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
Instructions
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.
Nutrition
Serving:
1
serving
|
Calories:
176
kcal
|
Carbohydrates:
38
g
|
Protein:
4
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
467
mg
|
Potassium:
114
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
90
IU
|
Vitamin C:
1.3
mg
|
Calcium:
19
mg
|
Iron:
0.6
mg