Easy Spanish Rice (Print Version)
# Ingredients:
01 -
1 tablespoon extra virgin olive oil.
02 -
1 tablespoon unsalted butter.
03 -
1 medium sweet onion, diced small.
04 -
1 small red bell pepper, seeds and ribs removed, diced small.
05 -
3 cloves garlic, minced.
06 -
1 teaspoon cumin.
07 -
1/4 teaspoon kosher salt.
08 -
1 cup long grain white rice.
09 -
10 ounce can ROTEL (diced tomatoes with green chilies), undrained.
10 -
2 cups low-sodium chicken stock.
11 -
Fresh chopped cilantro for serving (optional).
# Instructions:
01 -
In a large nonstick skillet over medium-high, heat the olive oil and butter until melted and bubbly. Add in the onions and bell pepper; cook, stirring occasionally until softened, about 3 minutes.
02 -
Add in the garlic, cumin, salt, and rice and cook for another minute, stirring constantly to toast lightly.
03 -
Add the Rotel and chicken stock to the skillet with the onion mixture. Bring to a boil, then reduce heat to medium-low; cover and simmer for about 22 minutes.
04 -
Remove from heat and fluff with a fork. Rice should not be sticky. Serve and sprinkle with chopped cilantro.
# Notes:
01 -
Can add browned seasoned ground beef or sausage for a complete meal.
02 -
Rice should not be sticky when done.