Easy Spanish Rice recipe

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Ingredients

2 tablespoons olive oil
1 ½ cups long-grain rice
3 cups water
2 roma (plum) tomatoes, chopped
1 cup chopped onion
¾ cup chopped fresh cilantro, or more to taste
1 tablespoon tomato bouillon with chicken flavoring (such as Knorr®), or more to taste

Nutrition Info

168.3 calories
carbohydrate: 30.4 g
cholesterol: : -
fat: 3.7 g
fiber: 1.1 g
protein: 2.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 18 mg
sugar: 1.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place a pot over medium-heat heat, add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.

  2. Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.

Recipe Yield

8 servings

Recipe Note

This recipe has been told to me by my girlfriends MIL from Mexico. I had to measure the ingredients. Never before have they been measured, always a 'handful of this and equal parts of this' until it looked right. I hope you enjoy it. It has become a family favorite in our home. I am always asked to make it!

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