Effortless Spanish Rice (Print Version)
# Ingredients:
01 -
1 medium sweet onion, finely chopped.
02 -
1/4 teaspoon coarse salt.
03 -
3 minced garlic cloves.
04 -
1 cup white rice with long grains.
05 -
1 small red bell pepper, diced after removing seeds and ribs.
06 -
2 cups chicken broth (low-sodium).
07 -
A 10-ounce can of diced tomatoes and green chilies (don’t drain).
08 -
1 tablespoon butter (unsalted).
09 -
1 tablespoon extra virgin olive oil.
10 -
Fresh cilantro, chopped (use if you want).
11 -
1 teaspoon ground cumin.
# Instructions:
01 -
Melt the butter along with the olive oil in a big skillet on medium-high heat. Toss in the diced onions and red bell pepper. Let them cook for about 3 minutes, occasionally stirring until they soften up.
02 -
Mix the garlic, salt, rice, and cumin into the veggies. Stir it all together nonstop for about a minute so the rice lightly toasts.
03 -
Pour in the chicken stock and the can of Rotel. Turn up the heat to bring it to a boil, then drop it to medium-low. Cover and let it simmer for roughly 22 minutes.
04 -
Turn off the heat, then fluff the rice gently with a fork. Make sure it’s not clumpy. Add chopped cilantro if you like and serve!
# Notes:
01 -
For a full meal, toss in browned sausage or seasoned ground beef.
02 -
The finished rice shouldn’t clump together.