Spanish Rice
- Reviews 1
Ready In: 30 mins
Serves: 6
Ingredients
- 2 tablespoons vegetable oil
- 1 large yellow onion, chopped
- 1 cup long-grain white rice
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon dried oregano leaves
- 1 (15 ounce) can stewed chopped tomatoes, with liquid
- 2 tablespoons chicken bouillon granules
- 1 1⁄2 cups water
- 1 fresh lemon
- 1 (8 ounce) can canned corn niblets, drained (optional)
- 1⁄4 cup green pepper, finely chopped (optional)
- fresh cilantro, chopped (optional)
Directions
- In large saucepan saute onion and rice in oil over medium-high heat, stirring often, until onion is translucent; about 6-7 minutes.
- Stir in cumin, oregano, stewed tomatoes with liquid, chicken bouillon granules, and water. Bring to a boil over high heat, stirring often.
- Cover; reduce heat to low and simmer for 15-20 minutes, until rice is done.
- Note: Add can of corn and chopped green pepper during the last 5 minutes of cooking, if using.
- Remove from heat; squeeze the lemon in to the hot rice and stir well.
- Garnish with fresh cilantro, if desired.
- Serve hot, or at room temperature.
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