Flavorful Spanish Rice
A wonderful side dish for any Taco Tuesday that is not labor intensive!
I have lived through enough life to realize that despite me loving something and buying it frequently, I’m not the deciding factor on if a product stays around. I get a little nervous that my favorites will just disappear and never be available again, which is probably why I love copycat recipes so much. We have Rice-a-roni Spanish Rice a couple times a month (which is often for us) and I’m scared it will one day be unavailable. I’ve tried multiple recipes to try and get as close as possible to our favorite boxed rice and this one is about the closest I’ve gotten. So if one day it’s unavailable, we have a dupe! What is also really nice is that this one is not a lot more effort than the box stuff.
What You Need:
1 cup white rice, rinsed in cold water until water runs clear
2 Tbsp. olive oil
1/2 yellow onion, finely diced
3 cloves minced garlic
2 tsp. chicken bouillon
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. paprika
1/4 tsp. black pepper
1/2 can fire roasted tomatoes with green chillies (half of a 14.5 oz. can)
4 oz. tomato sauce (half of an 8 oz. can)
1 can (14.5 oz.) low sodium chicken broth
Directions:
In a large pan over medium high heat, add olive oil. Once hot, add rice, onion, and garlic and saute for 2 to 3 minutes stirring frequently.
Add chicken bouillon, cumin, chili powder, paprika, black pepper, tomatoes, tomato sauce, and chicken broth.
Bring to a simmer, then cover and reduce heat to low.
Cook for 15 to 20 minutes, stirring occasionally, until rice is cooked through.
Remove from heat, fluff, and serve!
Recipe from Life Made Simple Bakes