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Spanish Rice Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 cup white rice
1 cup chicken broth or stock
1 cup tomato sauce or puree
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon garlic salt
½ teaspoon dried oregano
¼ cup diced fresh/canned tomatoes, seeded & drained (optional)
1 cup canned/frozen peas & carrots (optional)
Directions:
Directions:
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.

Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). I like to add a cup of peas & carrots at this point 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.

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.

 

 

 

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