This easy recipe for Spanish rice was told to me by my girlfriend's mother-in-law from Mexico. I had to measure the ingredients. Never before have they been measured, always a "handful of this and equal parts of that" until it looked right. I hope you enjoy it. It has become a family favorite in our home. I am always asked to make it!
Ingredients
- 2 tablespoons olive oil
- 1.5 cups long-grain rice
- 3 cups water
- 2 romas (plum) tomatoes , chopped
- 1 cup chopped onion
- 0.75 cups chopped fresh cilantro , or more to taste
- 1 tablespoon tomato bouillon with chicken flavoring , such as Knorr®
Instructions
-
1
Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
-
2
Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil, then turn off heat. Cover the pot tightly with a lid and let sit until liquid is absorbed, about 20 minutes. Adjust seasonings as needed.
Nutrition Facts
Per serving
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