Easy Spanish Rice

Easy Spanish Rice 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!

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 25 mins

    TOTAL : 35 mins

    SERVING : 8

    YIELD : 8 servings

  • 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.

    Advertisement
  • 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.

Per Serving: 168 calories; protein 2.9g; carbohydrates 30.4g; fat 3.7g; sodium 18mg. Go easy on the bouillon, start at 1 tablespoon and work from there. You can always sprinkle it over at the end!