Spanish Rice

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This recipe has quickly become a family favorite. The secret to getting the flavor just right is to saute the rice before you add the stock until it turns a beautiful golden color. This rice is bursting with flavors, from the warm spices to the bright acid of the tomatoes- serve it as a stand-alone, or roll it up in a warm flour tortilla with some beans and shredded cheese for a delicious burrito!

Spanish Rice

Makes 6-8 servings

  • 2 T butter
  • 2 T onion, chopped
  • 1 (15oz) Can Diced Tomatoes (or 2-3 fresh, peeled & diced)
  • 2 1/2 C Vegetable Stock
  • 1 1/4 C White Rice
  • 2 tsp. Chilli Powder
  • 3/4 tsp. Oregano (dried)
  • 1/2 tsp. Garlic Salt
  • 1 tsp. Cumin

Saute onion & rice in butter until rice turns a light golden color. Add remaining ingredients. Bring to a boil, then reduce heat to low and simmer until rice is cooked, about 25 minutes. For a lighter, fluffier rice, do not stir while cooking.


One thought on “Spanish Rice

  1. Pingback: Spanish Rice | gluadys' cookbooks

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