Quick Spanish Rice (Print Version)

# Ingredients:

→ Base

01 - 1 tablespoon olive oil
02 - 1 small yellow onion, diced small
03 - ½ medium red bell pepper, seeded and diced small
04 - ½ or 1 jalapeño pepper, seeded and diced
05 - 2 cloves garlic, finely minced
06 - 1 cup long grain basmati rice, rinsed

→ Seasonings

07 - ½ teaspoon ground cumin
08 - ½ teaspoon dried oregano
09 - ½ teaspoon salt

→ Liquids

10 - 8 ounces tomato sauce
11 - 8 ounces chicken broth (or vegetable broth)

# Instructions:

01 - Heat oil in large nonstick skillet. Cook onions, bell pepper, and jalapeño over medium-high heat for 4 minutes until softened.
02 - Add garlic and cook 1 minute until fragrant, stirring continuously.
03 - Add rice, cumin, oregano, and salt. Cook 2 minutes until rice is toasted and fragrant, stirring continuously.
04 - Add tomato sauce and broth. Bring to boil, cover, reduce heat to medium-low, and simmer 15-20 minutes until rice is done.
05 - Taste and adjust seasonings if needed.

# Notes:

01 - Don't skip toasting the rice for best flavor
02 - Stores up to 5 days refrigerated or 3 months frozen

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