Spanish Rice
Yield: 6 servings
Spanish Rice
Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Ingredients
- 2 Tbsp extra virgin olive oil
- 1/4 medium yellow onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 2 cups long grain rice
- 2 cups chicken broth
- 1 cup tomato sauce
- Juice of half a lemon
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt & Pepper
- 1 Tbsp fresh cilantro, chopped
Instructions
- In a medium saucepan over medium heat, heat oil.
- Add onion and peppers, cook until softened, 3 to 4 minutes.
- Add rice and cook, stirring fequently until toasted and lightly golden, 4 to 6 minutes.
- Stir in chicken broth, tomato sauce, lemon juice, chili powder, garlic powder, oreganos and cumin, Season with salt and pepper.
- Increase heat to high bring to a boil, then reduce heat to low, cover with a lid and simmer gently until all liquid is absorbed. 15 to 18 minutes
- Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork.
- Season to tase with salt and pepper, top with cilantro and serve immediately.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 155Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 2mgSodium 590mgCarbohydrates 25gFiber 2gSugar 7gProtein 3g