V Best Spanish Rice (Easy)
- Reviews 10
Ready In: 35 mins
Serves: 6-8
Ingredients
- 1 (14 ounce) can chicken broth
- 2 -3 tablespoons tomato-flavored bouillon
- 1 1⁄2 cups water
- 1 teaspoon onion salt
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon cumin
- 1 1⁄2 teaspoons spanish paprika (use regular if you have to)
- 3 tablespoons salsa, medium
- 1 teaspoon ketchup
- 1 cup finely chopped white onion
- 3 tablespoons olive oil
- 4 tablespoons butter, cut up
- 2 cups long grain rice
Directions
- In a 6 cup glass measuring cup pour chicken broth, add water until it measures a tad over 4 cups (very important) I use the next line on my measuring cup.
- Add tomato bouilon, onion salt, pepper, cumin smoky paprika, salsa and ketchup - Heat in Microwave approx 6 minutes.
- Meanwhile, drizzle olive oil over medium dutch oven pan until warm on Med-High heat. Add onions. When translucent add rice and butter, sautee' until butter has melted and bouilon is done.
- Stir bouilon and slowly pour into (warning you can get a steam burn, so careful!) rice mixture. Stir and bring to a thick boil. about 3 minutes.
- Cover pan, turn heat to simmer. Set timer for 25 minutes. When timer alarms, turn heat off and leave undisturbed for at least 5 minutes.
- Fluff with fork and enjoy with your favorite mexican dish. I always make this when making my Recipe#268423.
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