This Spanish Rice recipe is a delicious and flavorful side dish that goes perfectly with enchiladas, tacos, fajitas, and more!
Servings: 6 people
Wooden mixing spoon
Liquid measuring cup
- 2 Tablespoons vegetable oil
- 1 large yellow onion finely chopped
- ½ red bell pepper finely chopped
- 2 large garlic cloves finely minced
- 2 cups long-grain rice
- 2 cups chicken broth
- 8 oz can tomato sauce
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- Salt and pepper to taste
FOR SERVING: (optional)
- Green onions finely chopped
Heat oil in a medium saucepan over medium heat. Add onion and red pepper and cook until slightly soft, 2-3 minutes.
Add garlic and continue cooking 1-2 minutes or until garlic is fragrant and the vegetables are soft.
Stir in broth, tomato sauce, and seasonings.
Bring the mixture to a boil over high heat, reduce to low heat, and cover with a lid and cook until all the liquid is absorbed, about 8-10 minutes, stirring often.
FINISH AND SERVE:
Remove the rice from the heat and fluff the rice with a fork.
Season with salt and pepper and serve with green onions or cilantro, both optional. Serve.
Serving: 0.66cup | Calories: 292kcal | Carbohydrates: 55g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 495mg | Potassium: 322mg | Fiber: 2g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 22mg | Calcium: 39mg | Iron: 1mg