Mexican

Spanish Rice

  • Prep20 Minutes
  • Cook1 Hour
  • Serves8 Servings
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Spanish Rice

Ingredients

  • 2 Tablespoons Canola Oil
  • 2 Cups Long Grain White Rice
  • 1 Teaspoon Salt
  • 1/2 Finely Diced White Onion
  • 2 Cloves Finely Diced Garlic
  • 2 Cans (14.5 Ounces) Chicken Broth
  • 1 Can (10 Ounces) Salsa de Tomate

Instructions

  1. In a regular saucepan heat up the Canola Oil until it shimmers.
  2. Add the rice and brown for 6-8 minutes until light golden.
  3. Add the white onion and garlic and cook for about a minute.
  4. Slowly add the rest of the ingredients and bring to a slight boil.
  5. Cook uncovered until almost all of the liquid has evaporated.
  6. Cover and cook on the lowest setting for 15 minutes.
  7. Take off the burner and lest rest for 45 minutes, fluffing the rice once in between.

Tips

  • Make sure that the rice is fully golden brown after adding to the Canola Oil.
  • Wait the entire 45 minutes after taking off of the heat to so the rice can absorb the flavors.