Spanish Rice
This easy Spanish rice recipe is the ultimate side dish and calls for only a handful of ingredients.
Prep Time2 minutes mins
Cook Time23 minutes mins
Total Time25 minutes mins
Course: Entree, Side
Cuisine: Mexican, Tex Mex
Servings: 4 servings
Calories: 275kcal
- 1 cup long grain rice
- 2 cups water
- 1/4 cup onions
- 2 garlic cloves
- 1 tbsp tomato paste
- 1/4 tsp cumin
- 1 tsp Chicken Bouillon Powder Caldo de Pollo en Polvo
- 3 tbsp olive oil
- Salt to taste
Add 3 tbsp of olive oil to a large skillet with high sides.
Add the onions and cook until translucent.
Stir in the garlic and cook for 20 seconds.
Add the tomato paste, chicken bouillon powder, and cumin.
Stir in the rice and cook for 1 minute.
Add the water, season with salt, and let it come up to a boil.
Once it starts boiling, cover, reduce the heat to low, and cook for 20 minutes.
20 minutes later, use a fork to fluff the rice and serve immediately.
Serve with fresh lime and cilantro.
Calories: 275kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 108mg | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2.1mg | Calcium: 22mg | Iron: 0.8mg