SPANISH RICE

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I made a discovery last week after nearly 3 years of marriage. My husband does not like Spanish Rice (or so he said).  I did not know that and so I made this Spanish Rice with our dinner.  He was a good sport and tried it.  And would you guess that he actually liked it?  Turns out when its not from a Rice-A-Roni box its actually pretty good.  We both agreed that our college days of Rice-A-Roni were over and that we could move on.  I think we can all agree that Spanish Rice, when made almost from scratch, is the perfect side to your Mexican dish.

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Yield: 2-4 servings

Time: 30 minutes

INGREDIENTS:

  • 1/2 onion, diced
  • 1 clove garlic, minced
  • 2 T olive oil
  • 1 c white rice
  • 1 1/2 c chicken broth
  • 1/2 c tomato sauce
  • 1/2 tsp cumin

DIRECTIONS:

  • Step 1

Preheat oven to 350 degrees.  Saute onion and garlic in olive oil.  Add rice and saute for 2 minutes.

Mix broth, tomato sauce, and cumin. Pour over rice mixture.

  • Step 2

Place rice in an oven safe container. Cover and bake for 20-25 minutes. Fluff with a fork.

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Looking for something to pair your rice with? Try one of these:

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CHICKEN TOSTADAS

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FAJITAS

EASY RESTAURANT STYLE REFRIED BEANS

EASY RESTAURANT STYLE REFRIED BEANS

 

Enjoy!

Larisa

Larisa

Here’s a little about me: I usually don’t buy things that I could make. I like to read and learn. I have dreams of being a mom, living in foreign countries, and trying new things. I take a ton of pictures. I collect rocks from the places I’ve been. I’m trying to learn French. I like to eat. I’m a Mormon.

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