Square casserole dish with red Spanish rice.

Ingredients 

  • 2 Tablespoons Olive Oil
  • 1 Onion Finely chopped
  • 1 clove Garlic Minced
  • 2 cups Brown Rice
  • 3 cups Stock Chicken or vegetable
  • 1 Tablespoon Tomato Paste
  • 1 pinch Oregano Or cilantro
  • 1 teaspoon Salt

Equipment

  • Stovetop
  • Large Skillet
  • Saucepan

Instructions

  • Heat olive oil in large skillet on medium-high heat.
  • Add the rice and stir it so that the rice is lightly coated with the oil.
  • Cook on medium-high heat, stirring often, until much of the rice has browned.
  • Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften.
  • Add the garlic and cook until the onions are translucent and softened, about a minute more.
  • Bring the stock to a simmer in a separate pot, with the tomato, oregano, and salt.
  •  Add the browned rice to the simmering broth.
  • Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.
  •  Cook for 15-25 minutes, depending on the type of rice.
  • Remove from heat and let sit for 5 minutes.
  • Fluff with a fork or spoon to serve.

Notes

  • Substitute tomato paste for 1 cup diced tomatoes (rinsed and drained.)
  • If you desire spicy Spanish rice add a teaspoon of cayenne or chili powder along with a teaspoon of cumin.

Nutrition

Nutrition Facts
Spanish Rice
Amount per Serving
Calories
 
344
Calories from Fat 72
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
1
g
6
%
Sodium
 
1059
mg
46
%
Potassium
 
271
mg
8
%
Carbohydrates
 
63
g
21
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
6
g
12
%
Vitamin A
 
350
IU
7
%
Vitamin C
 
3
mg
4
%
Calcium
 
33
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Brown Rice, Chicken Stock, Garlic, Garlic Cloves, Olive Oil, Onion, Rice, Spanish Rice, Tomato Paste, Vegetable Stock