Recipe For Spanish Rice

1. Heat oil in large frying pan on medium heat.
2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
5. Stir and cover pan.

Easy Spanish Rice

Cook a pot of rice using chicken broth, tomato sauce, and a few seasonings to make this quick and easy Spanish Rice. It’s the perfect base for rice bowls or a delicious side dish to your favorite Mexican entrees!

Prep: 5min

Total: 25min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 164 kcal, Carbohydrate 27 g, Protein 3 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 5 mg, Sodium 578 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 cup white rice
• 1 cup (APPROXIMATELY) chicken broth or stock (see NOTES below)
• 1 cup (APPROXIMATELY) tomato sauce or puree (see NOTES below)
• 1 1/2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 1/4 cup diced fresh tomatoes (seeded & drained (optional))

Instruction:

1. In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
2. Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice; see NOTES below). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve.

Mom’s Spanish Rice

My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. —Joan Hallford, North Richland Hills, Texas

Prep: 10min

Total: 20min

Yield: 4 servings.

Nutrition Facts: calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 727mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges: 3 lean meat

Ingredients:

• 1 pound lean ground beef (90% lean)
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) no-salt-added diced tomatoes, drained
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 2-2/3 cups cooked brown rice
• Chopped green onions, optional

Instruction:

In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.

My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)