Spanish Rice

We eat a lot of rice in our house. I started making this dish after watching my mother-in-law make it several times. This Spanish Rice is a staple in her home and one of my husband’s favorites.

This versatile side dish is great with any protein or just vegetables. I like to make a double batch for leftovers that make a quick meal on busy days.

Spanish rice is a great way to use up vegetables. If they are raw, dice them up and add them to the skillet with the rice and onion. If cooked, dice them to add to with the broth.

Depending on what I am serving my Spanish rice with, I will adjust the spices, accordingly. There are no rules and is delicious with just salt and pepper.

Serve your Spanish Rice with our Bistec, tacos or fajitas.

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Spanish Rice
Spanish Rice
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Rating: 0
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Course Side Dishes
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Course Side Dishes
Cuisine Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Spanish Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large skillet, heat oil over medium heat.
  2. Add diced onion and rice, stirring occasionally, until the onion is soft rice is golden brown.
  3. In a saucepan, measure out the chicken broth and tomato paste. Stir to mix. Heat until broth and paste are blended and warm.
  4. When rice is golden brown, add broth mix to skillet and stir.
  5. Add garlic and if desired, chili powder.
  6. Bring to a boil, then reduce to a simmer. Cover and simmer until rice is tender, about 30 minutes. If the liquid is absorbed before the rice is cooked, add an additional 1/4 cup of warm broth.
  7. Serve immediately. Refrigerate in an airtight container.
Recipe Notes

This Spanish Rice recipe is gluten free, dairy free, vegetarian and vegan.

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