Easy Spanish Rice.
Ingredients:
-1 tbs olive oil
-1 onion, diced
- 1 1/2 cups rice (you can use any kind, but I suggest brown!)
-3 cloves of garlic, minced
-2 1/2 cups of water (or, for more flavor, use chicken or beef stock!)
-1 can (14 oz) of diced tomatoes
-optional awesomeness: 1/2- 1 tsp of each: garlic powder, onion powder, cumin and/or grounder coriander; PLUS parsley or cilantro, to top the rice once cooked.
Directions:
In a large pot or saute pan (either is fine, as long as they have a tight fitting lid!)– heat up the olive oil over a medium-high flame. Add diced onion and minced garlic and saute for 4-5 minutes until they’re softened and fragrant. Add rice and continue sauteing for another 5 minutes until the rice starts to get golden brown– add broth and diced tomatoes (undrained) plus optional spices, bring to a boil. Cover and drop to a simmer. Simmer, while covered, for approximately 45 minutes or until all liquid is absorbed. Serve– sprinkle with parsley or cilantro. ENJOY!
{ 2 comments… read them below or add one }
Add diced chicken when you saute the onions and then continued as directed. Then you have Chicken and Rice..a one put meal. Or, if you have cooked a whole chicken use the left overs and just add heated chicken to rice and serve.
This is how I make my arroz con pollo. Before simmering, add browned chicken pieces to pan and cook until rice and chicken are done. If you have it in your spice cabinet, saffron is a great seasoning for spanish rice!