Spanish Rice Easy (Print Version)
# Ingredients:
→ Base
01 -
1 cup long grain basmati rice, rinsed
02 -
½ or 1 jalapeño pepper, seeded and diced
03 -
½ medium red bell pepper, seeded and diced small
04 -
2 cloves garlic, finely minced
05 -
1 small yellow onion, diced small
06 -
1 tablespoon olive oil
→ Seasonings
07 -
½ teaspoon salt
08 -
½ teaspoon dried oregano
09 -
½ teaspoon ground cumin
→ Liquids
10 -
8 ounces chicken broth (or vegetable broth)
11 -
8 ounces tomato sauce
# Instructions:
01 -
Warm some oil in a big nonstick skillet. Toss in onions, bell pepper, and jalapeño, and cook on medium-high heat for about 4 minutes, until they're soft.
02 -
Stir in the garlic and let it cook for a minute until it smells amazing. Keep stirring.
03 -
Mix in the rice, cumin, oregano, and salt. Cook for around 2 minutes, stirring often, until the rice starts to smell nice and nutty.
04 -
Pour in the broth and tomato sauce. Let it boil, cover it up, lower the heat to medium-low, and let it cook for 15-20 minutes until the rice is tender.
05 -
Give it a taste and tweak the seasoning if it needs a little something extra.
# Notes:
01 -
Toasting the rice gives it a better flavor, so don't skip it!
02 -
You can store it in the fridge for up to 5 days or freeze it for up to 3 months.