Spanish Rice
How to make classic Spanish rice on the stove top
Servings: 6 servings
Calories: 317kcal
Ingredients
- 2 Tbp avocado oil
- 1/2 yellow onion finely chopped
- 3 cloves garlic minced
- 1 cup white rice
- 1 Tbsp chili powder
- 2 tsp dried basil
- 2 cups chicken broth or water
- 2 Tbsp butter or ghee
- 2 Tbsp tomato paste
- 3 Tbsp salsa optional
Instructions
- Heat the avocado oil in a large saucepan over medium heat. Add the onion and saute, stirring frequently, until translucent, about 3 to 4 minutes.
- Add the garlic, white rice, chili powder, and dried basil. Cook and stir constantly for 2 minutes. Stir in the uncooked rice and continue browning until the rice has a little color to it, about 8 to 10 minutes. Don't skip this part, as this is what results in the fluffy texture of the rice.
- Add the remaining ingredients to the saucepan, starting with the broth. Bring mixture to a full boil, then reduce the heat to a simmer. Cover and cook 15 minutes (or the amount of time recommended on your package of rice), or until liquid is absorbed.
- Remove rice from the heat and fluff it with a fork (or carefully stir). Place cover back on the pot and allow it to sit an additional 5 to 10 minutes.
- Serve alongside your entree of choice.
Nutrition
Serving: 1of 6 | Calories: 317kcal | Carbohydrates: 52g | Protein: 6g | Fat: 8g | Fiber: 2g | Sugar: 3g