Easy Spanish Rice
By Big Dave from SLN Serves 3
This flavorful, healthy spin on traditional Spanish rice will have everyone asking for more!
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- ½ Small Onion
- ½ tsp Olive Oil
- 1 Cup Brown Rice
- 1 Cup Low-Sodium Chicken Stock
- 1 Can Diced Tomatoes with Chiles
- 1 × Water (or additional Stock)
You may also need:
A Pot, Kitchen Knife, Spoon
Nutrition Info Beta (?)
- Serving Size: 1 cup
- Servings Per Batch: 3
- Calories: 102.4
- Fat: 1.4g
- Cholesterol: 0mg
- Sodium: 512.9mg
- Carbs: 19.7g
- Fiber: 1.4g
- Sugar: 0.7g
- Protein: 3.3g
This can be made with white rice too, but I believe brown rice has more fiber and B vitamins than white rice, and I just prefer it.
In a small saucepan, saute the onion in the olive oil on medium-low until translucent. Add the rice and allow to cook for a minute or two, but not burn.
Check the tomatoes to see how much liquid is with them. Add the chicken stock and diced tomatoes to the pan, plus additional water or stock until the liquid is just over 2 cups. Stir to mix thoroughly.
Increase the heat and bring the mixture to a light boil. Turn down the heat to low and cover, allowing to cook for 15-20 minutes. Pans with a glass lid are recommended so you can keep an eye on the rice and make sure it doesn't dry out from lack of liquids.
Once fully cooked, remove the pan from heat and allow to sit, covered, for about 5-10 minutes before serving.
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