Spanish Rice
- Total time: 35 minutes
- Prep time: 5 minutes
- Cook time: 30 minutes
This versatile classic can accompany your Mexican feast, or become a main dish when you add protein. Try the recipe now!
Ingredients
- ¼ cup butter or margarine (or 1 tablespoon olive oil)
- 2 cups uncooked instant rice (brown works great)
- 1 can (14.5 oz) unsalted diced tomatoes, undrained
- 1 cup boiling water
- 2 beef bouillon cubes (can substitute 1 cup beef broth for the boiling water and beef bouillon)
- 1 medium onion, chopped (or 1 teaspoon onion powder)
- 1 garlic clove, minced (or 1 teaspoon garlic powder)
- 1 dried bay leaf
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
In a medium saucepan, melt butter over medium heat. Add rice (and chopped onion if using), stir until lightly browned. Add remaining ingredients and bring to boil while stirring. Reduce heat and cover. Simmer approximately 10 to 15 minutes (or until liquid is absorbed by rice and tender). Remove dried bay leaf before serving.
Add ins: You can add ground beef, kidney beans, corn or diced bell peppers.
Toppings: Top with sour cream or shredded cheese if desired.
Serving size is 1/2 cup.
