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Spanish Rice Recipe: An Easy Side for Your Tex-Mex Meals
A Spanish Rice recipe, that is easy to make from scratch, so skip the boxed mixes.
Course
Side Dish
Cuisine
Tex-Mex
Prep Time
3
minutes
minutes
Cook Time
25
minutes
minutes
Servings
8
Calories
Author
Robin Gagnon
Ingredients
1 ½
cups
converted/parboiled rice
holds up well to simmering with the tomatoes without getting too soft
15
oz
can of Hunt's fire roasted tomatoes
3
cups
water
2
packets of powdered chicken base*
1
tsp.
paprika
1
tsp.
dried cilantro
1
tsp.
chili powder
¼
tsp.
minced garlic
¼
tsp.
Kosher salt
Instructions
Put all ingredients except rice into a sauce pan and bring to a boil.
Add the rice, allow to come back up to boil. Reduce heat to simmer & cover.
Rice will be done when liquid is absorbed (about 20 minutes)
Notes
*I now use organic chicken base, stock or other no MSG bouillon.