Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 cup long grain white rice
- 1 cup (approximately) chicken broth or stock
- 1 cup (approximately) tomato sauce or puree
- 1 ½ teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic salt
- ½ teaspoon dried oregano
- ¼ cup diced fresh tomatoes, seeded & drained (optional)
Steps
- In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2–3 minutes, until rice is toasted.
- Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2–4 minutes longer.
- Remove from heat, leave covered, and allow to rest for a few minutes. Fluff Spanish Rice with a fork and serve.
Yield
About 3 cups (serves 4–6 as a side)
Total Time
About 30 minutes