Easy Spanish Rice Recipe
This version of Spanish Rice (aka Mexican Rice) is that exact kind you find at your favorite Tex Mex restaurant. It doesn't use tomato sauce, but instead, uses a different seasoning to get that flavor that's hard to pin point that you only find in those hole in the wall Tex Mex restaurants.
Servings: 4 people
Ingredients
- 2 tbsp olive oil or avocado oil
- ¼ cup chopped onion
- 1 teaspoon Garlic powder
- 1 cup long grain rice
- 2 cups water
- 1 cube Knorr's Tomato Bouillon with Chicken Flavor
Instructions
- Heat the olive oil in a medium-sized pot, and saute the onion until translucent.
- Stir in a couple of dashes of garlic powder, along with the rice. Stir constantly until the rice starts to brown.
- Add the water, and break up the bouillon cube into the pot, stirring until completely dissolved. Bring to a boil, then cover and simmer on low for 15 minutes.
- When the time's up, turn off the heat, and let rest for 5 minutes, covered.
- Fluff with a fork, and serve.
Video
Notes
If you're rinsing your rice, try to let it drain and dry out a little before you put it in the pan so that it can toast.
Nutrition
Serving: 1g | Calories: 233kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 62mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.01mg | Calcium: 17mg | Iron: 0.4mg