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Spanish Rice

Servings: 8

Ingredients

  • 2 cups uncooked long grain white rice
  • 2 T oil
  • 1/2 cup diced onion
  • 1 T chili powder
  • 1 t garlic powder
  • 1 t cumin
  • 1 t salt
  • 1/2 t pepper
  • 1/2 cup tomato sauce (or 2 T tomato paste)
  • 4 cups chicken broth (or 4 c water + 1 T chicken base)
  • 1/2 cup frozen corn

Instructions

  • Rinse the rice in a colander until the water runs clear.
  • Heat the oil on medium heat and sauté the onion until softened.
  • Add the spices and uncooked rice and sauté for 1-2 minutes, stirring.
  • Add the tomato sauce and broth.
  • Simmer on low, covered, for 20-25 minutes or until the rice is done. Stir a few times to make sure it’s not sticking to the pan.
  • Fluff the rice with a fork and add the frozen corn. Cover for a few minutes to let the corn thaw and stir to combine.

Notes

To use COOKED rice, add 4-5 cups cooked rice in step 3 and only 2 T water. Add the same amount of tomato sauce and corn. Heat on low 3-4 minutes until rice is heated, stirring frequently.