SEARCH
More 2 Photos

Easy Spanish Rice Recipe

Recipe by:

"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!"
Share To Twitter
  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook25 m
  • Ready In35 m
  • 1Place 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.
  • 2Mix 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.
Footnotes
  • Cook's Note:
  • Go easy on the bouillon, start at 1 tablespoon and work from there. You can always sprinkle it over at the end!
Ingredients
  • 8 servings
  • 168 cals
  • 2 tablespoons olive oil
  • 1 1/2 cups long-grain rice
  • 3 cups water
  • 2 roma (plum) tomatoes, chopped
  • 1 cup chopped onion
  • 3/4 cup chopped fresh cilantro, or more to taste
  • 1 tablespoon tomato bouillon with chicken flavoring (such as Knorr®), or more to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    168
    8%
  • Fat:
    3.7
    6%
  • Carbs:
    30.4
    10%
  • Protein:
    2.9
    6%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

2 Photos in the recipe
view all photos
You maybe like