Spanish Rice Recipe photo by Taste of Home
Spanish Rice
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
You'll find my easy Spanish rice is better than any boxed mix in grocery stores. Best of all, it can be prepared in the same amount of time as those so-called "quick and easy" boxes. —Anne Yaeger, Washington, DC
Ingredients
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1/4 cup butter, cubed
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2 cups uncooked instant rice
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup boiling water
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2 beef bouillon cubes
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1 medium onion, chopped
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1 garlic clove, minced
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1 bay leaf
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1 teaspoon sugar
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1 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.
Nutrition Facts
3/4 cup: 217 calories, 8g fat (5g saturated fat), 20mg cholesterol, 886mg sodium, 33g carbohydrate (4g sugars, 2g fiber), 4g protein.
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