6 February, 2019
Spanish Rice
Spanish rice and refried beans are the standard sides for Mexican food. I like store bought refried beans but I am not a fan of the boxed Spanish rice mixes so I made my own.
Spanish Rice
Ingredients
- 1 cup Uncooked long grain white rice
- 2 cups Chicken broth
- 1 14.5 oz can Petite diced tomatoes
- 1 8 oz can Tomato sauce
- Salt and pepper to taste
- 1/2 Sweet onion Finely diced
- 1 tbsp Olive oil
Instructions
- Pur the olive oil in a large nonstick frying pan/skillet over medium heat. Once the oil is hot, add the rice and stir for about a minute.
- Add the onion to the pan and cook another minute
- Add the chicken broth and turn up the heat until it starts to boil. Let it boil for about a minute.
- Drain the diced tomatoes and add to the pan.
- Add the tomato sauce and return to a boil.
- Cover and turn the heat down to a simmer.
- Simmer until the liquid is absorbed and the rice is tender.
- About 15 minutes into the simmer, season with salt and pepper to taste. Add some salt and pepper and mix it in. Take a taste. If it needs more add a little more. Repeat until the seasoning is what you want.
- If the liquid is absorbed and the rice is not tender enough, add a little water.