Easy to make and full of flavor! This Spanish rice is the perfect complementary side to any Taco Tuesday dinner.
3 Tbsp olive oil
1/2 medium onion, chopped
2 cups basmati rice, well rinsed and drained
3 garlic cloves, minced
1-3 jalapeno peppers, seeded, deveined, minced
2-3/4 cups low sodium chicken broth
8 oz tomato sauce
14 oz fire-roasted tomatoes, well drained
2 tsp (or 2 chopped cubes) tomato bouillon with chicken flavor
3 Tbsp mild chopped green chiles
1/2 tsp EACH ground cumin, chili powder, dried oregano
1/4 tsp EACH ground coriander, smoked paprika, salt
- Heat oil in a Dutch oven or large heavy pot over medium-high heat. Once hot, add onions and rice and sauté for 3 minutes then add jalapenos and sauté until rice is toasted, approximately 2-3 more minutes. Add garlic and sauté 30 seconds.
- Stir in all remaining Rice ingredients (except for cilantro and lime juice garnish). Bring to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid.
- Once water is evaporated, remove from heat, stir, cover and let sit undisturbed for 10 minutes.
- Add cilantro and lime juice if desired and fluff with a fork. Taste and season with additional salt or lime juice if desired.
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