Try this Spanish rice recipe, or contribute your own.
Suggest a better descriptionIn a medium-sized saucepan, heat oil over medium heat. Add the fresh onion and saute for 1 or 2 minutes until softened and translucent. Add the dry rice and continue sauteing, stirring frequently, for about 5 minutes or until rice becomes a golden brown color. (Do not allow the rice to burn.) Add the garlic to the rice and saute for one more minute.
Take pan off the heat; add the chicken broth and tomato sauce, plus the parsley and/or vegetables, if using. Stir, return pan to heat and bring to a boil. Turn the heat to low and cover.
Let simmer for 20 minutes without taking the lid off. After 20 minutes, remove the lid and carefully insert a spoon into the cooked rice. If the bottom of the pan is dry, your rice is done; if there is still some broth visible, allow it to cook for a few more minutes.
Once rice is done cooking, remove it from the heat and let it sit, covered and undisturbed, for another 10 minutes or so.
Fluff your rice with a fork before serving. Use your delicious homemade rice as a side for almost any savory Mexican dish. Store leftovers in the fridge; reheat in microwave before using.
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Serving Size: 1 (544g) | ||
Recipe Makes: 1 | ||
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Calories: 414 | ||
Calories from Fat: 11 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.2g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 75mg | 3 % | |
Potassium 1278.1mg | 34 % | |
Total Carbohydrate 92.1g | 27 % | |
Dietary Fiber 6.8g | 27 % | |
Sugars, other 85.3g | ||
Protein 10.9g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 414
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