This Simple Spanish Rice is the perfect accompaniment to Mexican foods, chicken, steak, in burritos, or all by itself!
Prep Time: 15mins
Cook Time: 20mins
Total Time: 35mins
1tablespoonextra virgin olive oil
1mediumsweet onion, diced small
1smallred bell pepper, seeds and ribs removed, diced small
2cupslong grain white rice
10ouncecan ROTEL (diced tomatoes with green chilies), undrained
2cupslow-sodium chicken stock
fresh chopped cilantro
In a large nonstick skillet over medium-high, heat the olive oil and butter until melted and bubbly. Add in the onions and bell pepper; cook, stirring occasionally until softened, about 3 minutes. Add in the garlic, cumin, salt, and rice and cook for another minute, stirring constantly so the rice doesn’t burn.
At this point, add the mixture to a rice cooker if you have one.** Add in the Rotel and chicken stock; stir to combine and set the cooker to “quick cooking.” When the timer goes off in about 20 minutes, fluff with a fork, serve, and sprinkle with the chopped cilantro.
**If you don’t have a rice cooker, at this point, you’ll want to add the Rotel and chicken stock to the pan with the onion mixture. Bring to a boil. Reduce heat to low; cover and simmer for about 20 minutes. Remove from heat and fluff with a fork. Rice should not be sticky. Serve and sprinkle with chopped cilantro.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.