Mexican Rice (Spanish Rice)

This is an easy-to-make, healthy side-dish! A one-cup serving is about 112 calories and 2.6 grams of fat. I like to make a large batch on Sunday as it warms over nicely for week-day meals. I hope you enjoy this tasty side-dish that pairs nicely with my Tequila Lime Grilled Chicken and Pico de Gallo!

Ingredients
2 tbsp Olive Oil
½ cup Sweet Onion, diced
1 ½ cups White Rice
3 tsp Garlic, minced
14.5 ounces Stewed Tomatoes, pureed in food processor with liquid
14.5 oz Chicken Broth
5 to 7 tbsp Tomato Paste
Salt and Pepper

Tips
I like to use Jasmine rice as I purchase it in bulk. You can use tomato sauce in place of the stewed tomatoes. I always have a jar of minced Garlic in my refrigerator. I only use white rice for this dish. I once substituted brown rice but found after you brown the rice it will not become tender.

Preparation
In a medium saucepan, heat olive oil and add onions, simmering for a couple of minutes until softened. Add dry rice and cook for about 5-minutes until lightly browned. Add garlic and cook for about a minute.

Lower heat, and carefully add broth and stewed tomatoes. Be careful because the pan will be hot. Add a small amount of liquid until the pan cools down. Once liquid is added and mixed with the rice, add tomato paste, salt, pepper and mix. Bring mixture to a boil. Turn heat to low, cover and let simmer 20 – 30 minutes stirring occasionally.

Serve with myTequila Lime Grilled Chicken and Pico de Gallo! Add your favorite glass of wine and you have a wonderful meal!

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