Best Spanish Rice Recipe (Print Version)
# Ingredients:
01 -
3 tablespoons butter.
02 -
1 tablespoon olive oil.
03 -
1½ cups long-grain white rice.
04 -
½ cup onion, finely chopped.
05 -
1 bell pepper, finely diced.
06 -
2 teaspoons minced garlic.
07 -
14.5 ounces fire-roasted diced tomatoes, not drained.
08 -
8 ounces tomato sauce.
09 -
2 cups chicken broth.
10 -
1 teaspoon salt.
11 -
½ teaspoon pepper.
12 -
1 teaspoon chili powder.
13 -
1 teaspoon paprika.
14 -
1 teaspoon cumin.
# Instructions:
01 -
In a large pan with lid, melt butter with olive oil.
02 -
Add rice, onion and bell pepper and cook over medium to medium-high heat until rice is golden brown and vegetables are tender, about 15-20 minutes, stirring frequently.
03 -
Add garlic and stir, cooking for about 1 minute.
04 -
Add diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
05 -
Bring to boil, cover, reduce heat to simmer for 20-25 minutes until rice is tender and liquid is absorbed.
06 -
Let rice sit covered for 5-10 minutes before serving.
07 -
Fluff rice before serving.
# Notes:
01 -
Spanish rice and Mexican rice are essentially the same dish.
02 -
Stir frequently to prevent rice from burning.
03 -
Can be made in slow cooker on high for 2½-3 hours after toasting rice.