This hearty, simple, Spanish rice is the ultimate side dish to serve with any meal. With it's perfect, authentic flavor, it's easy to make from scratch and just as good as your favorite restaurant!
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 ½ cups long grain white rice
- ½ cup finely chopped onion
- 1 bell pepper finely diced
- 2 teaspoons minced garlic
- 14.5 ounce fire roasted diced tomatoes not drained
- 8 ounce can tomato sauce
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil.
Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes.
Add the garlic and stir and cook for about 1 minute.
Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
Let the rice sit covered for 5-10 minutes before serving.
Fluff the rice before serving.
Calories: 212kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 778mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 712IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 1mg